Homemade grilled chorizo sausages
Pork sausages provide a dense source of protein and fat, while paprika, oregano, garlic, and dry white wine create a spiced flavor without sugar or starch. Cold mince handling, resting, and heating to 70 °C internally make the texture juicier and more stable.
Use pork (1000 g) as actual cuts: dice pork ham (600 g) into about 2 cm pieces, mix with all the salt (18 g), cover tightly, and keep for 3 days in the refrigerator at 4-6 °C. Dice pork belly (400 g) into about 1 cm pieces and partially freeze before grinding.
Grind the chilled ham and pork belly through a 4-5 mm plate. Add paprika (30 g), oregano (3 g), garlic (3 g), black pepper (2 g), dry white wine (30 g), and ice water (100 g). Mix until sticky and homogeneous, keeping the mince below 8-10 °C.
Refrigerate the mince for 1 hour. Soak natural casings in warm 20% brine for 30-40 minutes, then rinse with clean water. Stuff the casings without air pockets and let the sausages mature in the refrigerator for 10-12 hours.
For heat treatment, use one of two methods. First: pour boiling water over the sausages for 15 minutes, drain, and repeat. Second: cook at 80 °C with steam or boiling water until the center reaches 70 °C. Cool completely, stabilize in the refrigerator for about 12 hours, then grill or freeze.
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