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Ingredients
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Chouriço Ingredients
Method
Chouriço Preparation
- 1
Prepare the Meat Mixture
Cut the pork shoulder and pork fat into small cubes. Pass them through a meat grinder using a coarse plate.
- 2
Add Spices and Wine
In a large bowl, combine the ground meat with minced garlic, smoked paprika, ground black pepper, salt, cayenne pepper, and white wine. Mix thoroughly until well combined.
- 3
Prepare the Casings
Soak the hog casings in water for at least 30 minutes. Rinse them thoroughly inside and out.
- 4
Stuff the Sausage
Using a sausage stuffer, fill the casings with the meat mixture, being careful not to overstuff. Twist the sausages into 15-20 cm links and tie off the ends.
- 5
Curing the Sausage
Hang the sausages in a cool, dry place to cure for 3 to 5 days, ensuring they are not exposed to direct sunlight.
