Chorizo sausage is homemade

6 servings
31 days 15 hours

How to cook chorizo? Prepare all the necessary ingredients to make sausage at home. Take a piece of pork that will be with the fat.

Wash the pork under running water, then dry it (for example, using paper towels). Then cut the meat into pieces of such size that they can be ground through a meat grinder. Transfer the chopped meat to a regular plastic bag and put it in the freezer for 20-30 minutes to freeze a little.

Install the meat grinder on the working surface, install a grid with large holes in it. Pass the entire volume of frozen meat through a meat grinder. The meat can also be finely chopped (if not passed through a meat grinder).

Pour all the dry bulk ingredients into a separate small container, namely ground paprika, black ground pepper and sea salt. Stir them, then add to the mince. Stir everything again so that the spices are evenly distributed throughout the minced meat.

Now peel all the garlic wedges off the husks, then grate them on a fine grater. Add the grated garlic to the mince and pour some red wine into it. Then stir all the ingredients again.

Cover the container with pork mince tightly with a lid or cling film and refrigerate it for 12 hours to ripen the mince.

Prepare the guts to fill them with mince and form sausages. To do this, rinse the shell from the salt. Soak it for 30 minutes in a little warm water. Then pour running warm water inside the shell itself.

When the shell is ready, pull it on a special nozzle for making sausages as tightly as possible (the nozzle itself must be installed in a meat grinder) and fill with finished mince. Form sausages not too small, but also not too long - 25 centimeters will be the optimal size. That is, twist the intestine every 25 centimeters or bandage it with twine. Where voids with air have formed, puncture with a needle.

Bring the prepared sausages, for example, onto the refrigerator door, so that they are ventilated from all sides or bring them in any other dry and well-ventilated place, the main thing is that the temperature is not higher than 10-15 degrees. Leave the chorizo sausage in the refrigerator to ripen for 1 month. During this period, it will become quite dense, shrink to the required consistency and acquire a red tint.