Chorizo is a pork sausage originating from Spain












       

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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.



Chorizo - Spanish
(Navarro)
 



Lean pork (butt or ham), 1 kg (2.2 lb)Pimentón  
20 g
Salt            
25 g (1 1/2 Tbs)
Garlic         
9 g (3 cloves)
 
Cut meat with a
knife ont 1/2" cubes.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.




 




Notes:In the last stages of drying some chorizos are
slightly smoked. Different spice combination may be used:
Castillan
Chorizo (Chorizo castellano) - fat pork, salt, sweet
pimentón, hot
pimentón,
garlic, oregano

Andalusian Chorizo (Chorizo andaluz) - pork, salt,
sweet
pimentón,  pepper,
cloves, garlic, white wine
You can order
pimentón
on Internet

more on Spanish Sausages
According to the
United States Department of Agriculture regulations this is an
uncooked sausage. Although commercially fed pigs are free of
Trichinae you may
obtain pork meat from a pig that was farm raised. You can kill
Trichinae by cooking meat to 137 F but this sausage is not cooked.
It would be recommended to use a second method of
freezing pork  according
to the USDA recommended times and temperatures.
 
 


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