Chorizo Antioqueño

A popular fresh chorizo sausage from Colombia. It is also made as a dry sausage.

Calories: 320

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Meats	Metric	US
Pork shoulder	700 g	1.54 lb
Pork fat	300 g	0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Pepper	2.0 g	1 tsp
Paprika	4.0 g	2 tsp
Cumin	2.0 g	1 tsp
Oregano	2.0 g	1 tsp
Garlic	4.0 g	1 clove
Water	30 ml	2 Tbsp

Instructions

Grind meat and fat through 10 mm (3/8”) plate.
Mix meat, fat and all ingredients.
Stuff into 36 mm hog casings forming 10 cm (4” ) long links.
Refrigerate. Cook before serving.

Notes

To make a dry sausage:
Salt 28 g, 5 tsp
Cure #2 2.5 g, 1/2 tsp
Dextrose 2.0 g, 1/2 tsp
Sugar 3.0 g, 1/2 tsp
Pepper 2.0 g,1 tsp
Paprika, sweet 12 g, 6 tsp
Paprika, hot 2.0 g, 1 tsp
Cumin 2.0 g, 1 tsp
Oregano 2.0 g, 1 tsp
Garlic 3.5 g, 1 clove
Water 30 ml, 2 Tbsp

Grind meat and fat through 10 mm (3/8”) plate.
Mix meat, fat and all ingredients. Hold for 24 hours in refrigerator.
Stuff into 36 mm hog casings forming 10 cm (4”) long links.
Dry/ferment at 22-24° C (72-75° F), 80-90% humidity for 48 hours.
Dry at 12-15° C (53-59° C), 75-80% humidity for 21 days or until the sausage loses about 33% of its original weight.
Store at 10-12° C (50-53° F), <75% humidity or refrigerate.

For better color and flavor replace paprika with “pimentón”.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.