Chorizo is the delicious sausage that is available and consumed all over Spain. Chorizo sausages usually have bright, with an orange-red hue. This is due to the pimento or paprika that they have as the primary ingredient of chorizo sausages. You can also purchase Spanish sausage through brindisa.com/collections/cured-chorizo.
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If you go back to the past, more Spanish families resided in the countryside. A lot of times, they'd own small plots of land on which they could cultivate their own crops and keep a few poultry, as well as even fatten the porcine.
In Spanish, the slaughtering of the pig was referred to as "matanza" and is enjoyed in Spanish villages of today, with lively parties, unlimited wines, and lots of jovial celebrations.
- 1-kilo pork
- 40 grams paprika spicy or sweet depending on your preference
- 2 cloves of garlic crushed and peeled
- 20 grams salt
- 50cm pig's intestine
- A bit of water
1. Chop the pork in pieces.
2. Mix in the garlic, paprika, and salt.
3. If you are in need, use some water to aid in mixing.
4. Cover with the cling film.
5. Keep in refrigerator for 24-48 hours.
6. The mixture should be poured into the intestine leaving some centimeters of intestine unobstructed at the other end.
7. Make a knot at the intestine's end.
8. Allow drying in a cool, well-ventilated area usually for 3 months or longer.