Prep 26 hrs
Cook 0 mins
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
- 8 lbs lean pork, cubed
- 2 lbs pork fat, cubed
- 5 tablespoons salt
- 2 tablespoons fine grind black pepper
- 3 tablespoons cayenne pepper
- 1 tablespoon coarsely crushed red pepper flakes
- 2 tablespoons finely minced garlic
- 1 teaspoon cumin seed
- 1 teaspoon dried oregano
- 2 tablespoons white sugar
- 1 teaspoon fennel seed
- 1⁄4 cup red wine vinegar
- 3⁄4 cup brandy
- 1⁄2 teaspoon ascorbic acid
- 1 teaspoon saltpeter
- 6 feet medium hog casings
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
Everything works well together and the flavor is great. I made mine sweet with smoked paprika, which is described as the alternate to the cayenne pepper in Dib's notes.
I total agree with chef Shadow the smoked paprika is missing. The rest sounds close I will make it and see how close it is. At least to my taste, I have been looking for a while. I do not agree with the fennel but will try it.
I am only commenting on this recipe as I have not made it, but, it seems to be missing one of the most important ingreidents found in all chorizo ... paprika!