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Food 02/04/2025 13:01

TRADITIONAL HOMEMADE CHORIZO 🌭🐷

Step-by-step, just like grandma used to make it πŸ‘΅—with hands full of paprika and love.

πŸ“œ A COLORFUL & TASTY HISTORY ❀️

Chorizo—that flavorful, reddish, slightly spicy sausage—has deep Iberian roots. It was born in Spain but evolved in every region with its own character:

  • In La Rioja, it’s made with red wine 🍷

  • In Extremadura, with smoked Pimentón de la Vera 🌢️

  • In Latin America, it's spicier, sometimes even sweet πŸ₯΅πŸ―

Back in the day, making chorizo was a family ritual known as “la matanza”, held in winter after the pig was butchered. Everyone helped—uncles, grandmas, cousins, neighbors… even the dog waited to see what scraps would fall 🐢

The meat mix had to be made with near-scientific precision—it was the family's food supply for the year. It was stuffed by hand, hung in pantries, and each batch had a purpose: frying, curing, grilling, or gifting ❀️‍πŸ”₯

πŸ“ INGREDIENTS (Makes 4–5 kg of chorizo)

🐷 Meats & Fats:

  • 3 kg pork meat (shoulder or ham, coarsely chopped)

  • 1.5 kg pork fat (preferably jowl or clean pork belly)

🌢️ The Magic Seasoning:

  • 80 g fine salt

  • 50 g sweet paprika (good quality)

  • 20 g spicy paprika (optional if you like the heat πŸ₯΅)

  • 10 garlic cloves, finely minced or mashed πŸ§„

  • 1 tbsp dried oregano 🌿

  • 1 glass of white or red wine (250 ml—and maybe another for you 🍷😏)

🌭 For stuffing:

  • Natural pork casings (well rinsed in water with lemon or vinegar)

🧀 TOOLS:

  • Manual or electric sausage stuffer (or a funnel + loads of patience πŸ˜‚)

  • Kitchen twine

  • Wooden toothpicks

  • Large containers

  • Fridge & a cool, ventilated space for drying

πŸ‘©‍🍳 STEP-BY-STEP WITH HANDS & HEART πŸ–οΈβ€οΈ

1. πŸ”ͺ Chop Like a Master Butcher
Finely chop meat and fat by hand (not ground). This is key! Hand-cutting gives authentic texture and flavor πŸ’ͺ

2. 🌢️ The Flavor Massage
In a large container, mix meat with salt, paprika, garlic, oregano, and wine. Mix by hand like you're kneading red happiness 🀲✨
Cover with plastic wrap and refrigerate for at least 24 hours (48 hours for a flavor explosion).

3. 🌭 The Fun Stuffing Part
Soak the casings, then load into the stuffer. Fill carefully to avoid air bubbles. Tie with string every 10–12 cm to form links.
🎢 This is the time to put on music and laugh with your helper! πŸ₯³

4. 🧊 Cure or Freeze
To cure: hang in a cool, ventilated space (12–15°C) for 2–3 weeks.
For fresh: freeze or cook directly πŸ”₯

πŸ“Š NUTRITION (Per 100 g fresh chorizo)

Nutrient Amount
Calories πŸ”₯ 405 kcal
Total Fat 🧈 35 g
Saturated Fat πŸ’₯ 12 g
Carbohydrates πŸŒ€ 1.5 g
Sugars 🍬 0.2 g
Protein πŸ– 18 g
Sodium πŸ§‚ 900 mg
Cholesterol 🩸 75 mg

A true calorie bomb, so enjoy with love and moderation πŸ˜„

🀣 FUNNY FAMILY STORY: THE POSSESSED CHORIZO

One time, we were stuffing chorizo with my grandpa, and everything was going fine—until one casing kept exploding! πŸ’₯
From the kitchen, grandma shouted:
"That chorizo is possessed! That’s what you get for not praying to Saint Embutino!" πŸ˜…

Ever since, we’ve put a fake “Saint Embutino” picture next to the sausage stuffer. Everyone laughs. Humor cures everything—even nervous casings πŸ€£πŸ™

πŸ’‘ GRANDMA’S PRO TIPS πŸ§“πŸ“

  • Clean casings = happy chorizo: soak them in lemon water for 1 hour beforehand

  • Flavor improves after 2 days of marinating before stuffing

  • No sausage stuffer? Use a piping bag with a funnel (yes, your arms will look like Hulk's after πŸ’ͺ🀣)

  • Want it spicy, with wine, or even sweet? Try red wine 🍷, chili flakes πŸ”₯, or add a bit of anise & cinnamon πŸ˜‹

πŸŽ€ CHORIZO GOODBYE

Making homemade chorizo isn’t just a recipe—it’s an ancestral act of love, a tradition that brings generations together, and the perfect excuse to get your hands dirty, laugh, and celebrate ❀️🌭

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