Chorizo

Cuisines

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Recipe

Ingredients

300 grams	pork shoulder
100 grams	pork fat
2 cloves	garlic
1 tablespoon	sweet paprika
1 teaspoon	smoked paprika
1 teaspoon	dried oregano
1 teaspoon	salt
1/2 teaspoon	black pepper
1/4 teaspoon	cayenne pepper
50 ml	dry white wine
1 meter	hog casing

Instructions

1. 1 Dice the pork shoulder and pork fat into small pieces.
2. 2 Peel and finely mince the garlic cloves.
3. 3 In a large bowl, combine the diced pork, pork fat, minced garlic, sweet paprika, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper.
4. 4 Pour the dry white wine over the mixture and mix everything thoroughly until well combined.
5. 5 Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
6. 6 Soak the hog casing in warm water for about 30 minutes, then rinse thoroughly under running water.
7. 7 Attach the hog casing to a sausage stuffer or funnel.
8. 8 Stuff the meat mixture into the casing, being careful not to overfill, and twist into links of your desired size.
9. 9 Prick any air bubbles in the sausages with a needle.
10. 10 Refrigerate the chorizo for at least 24 hours before cooking to allow the flavors to develop.