A wonderful customer called today with a query about how to make traditional chorizo at home and whether Spanish Deli has the best ingredients for the job.
How to make chorizo at home:
Step 1 – get the right ingredients
This 75 grams will make around 3kg of chorizo (using a ratio of 25gr per 1kg of mince)
Step 2 – follow the recipe and check out the YouTube video below:
- Lean pork meat
- Pimentón / paprika
- A few “teeth” of garlic
- Artificial skins for fillingrellenar
- Finely slice the pork meat
- Mince the pork
- Normally you’ll use a few bowls – this makes it easier to mix. Weight each lot separately and mix them up.
- Add the salt (about 20 grams per kg of meat). Make sure all the meat is salted thoroughly.
- Add the very finely chopped garlic
- Add the pimenton (20 to 28 grams per kg). Mix very well.
- Once you are finished mixing very well, it’s always best to fry up a little to make sure you like the blend. This will give you a good indication of the final taste.
- Adjust to taste.
- Fill the skins slowly, ensuring each is well packed, with no air bubbles
- Hang the chorizos without touching in a room very cold and dry, for 3 to 5 months * * This is a family-recipe guideline and this advice is not given in accordance with any food safely regulations, since temperatures and humidity vary.