Sausage Recipes

Chorizo  is a pork sausage originating from Spain. Chorizo in Spanish means a sausage, similar like Kielbasa denotes a sausage in Polish. Chorizo, longaniza and sobrasada  are three sausages of pure Spanish origin. The main characterictics that make those sausages unique are:

• use of pimentón - Spanish smoked paprika which gives it its red color and unique flavor (don't confuse with Hungarian sweet paprika or other common paprika varieties)

• they are air dried (not cooked)

• they are made of pork

Spanish Chorizo  -  In Spain or other South American countries like Argentina, the chorizo sausage is made from coarsely chopped pork and seasoned with pork, paprika and garlic. It is normally dry - cured and the Spanish smoked paprika (sweet, bittersweet or hot) known as Pimentón gives it its deep red color. Mexican Chorizo  is made from pork that is ground and seasoned with chile peppers, garlic and vinegar. It is moistier and much hotter than the Spanish chorizo.

Pimentón   20 g

Salt             25 g (1 1/2 Tbs)

Garlic          9 g (3 cloves)

Smash garlic cloves and mix with a little amount of water

Mix meat, garlic, salt and pimentón together.

Let the mixture age for two days in a refrigerator.

Stuff into thin hog casings, 32 mm. Ox casings were also used.

Hang in a drafty and dry area at 12º C (54º F) for at least two months before eating.