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Spanish Chorizo

Spanish Chorizo


This recipe was submitted by Jean, give it a go using our Natural Hog Casings!

This Cajun speciality is traditional for Jambalaya and Gumbo. It has spicy goodness and usually a heavy smoke. Serve it cold as hors d'oeuvre. You will have constant repeat orders for this one!

You will need...

  • 1.5Kg Shoulder pork, coarsely minced
  • 0.5Kg Belly pork, coarsely minced
  • 2 tbsp smoked paprika you can use un-smoked, but I prefer the flavor)
  • 2 tsp hot smoked paprika
  • 5 garlic cloves, finely chopped (or you can use less if you prefer?)
  • 2 tbsp sea salt
  • 1 tbsp toasted fennel seeds
  • Glass red wine
  • Ground black pepper
  • Add 1 tsp cayenne pepper to the above (or to taste. You can use fresh chilli if you like)


  • Pass the pork through a medium mincing plate on your machine (if you don’t have a mincer, you could at a pinch use a blender on ‘pulse’. You want to avoid turning the meat into a paste, though)


  • In a large bowl, combine the meat with the paprika & mix well until the spice is fully-distributed. You’ll find the mixture takes on a beautiful vibrant colour once fully-mixed. It’s important to ensure the meat is kept chilled, so place in the fridge in between stages.


  • Toast the fennel seeds (optional) lightly, using a dry frying pan over a medium heat. You don’t want the seeds to burn or you’ll end up with a bitter flavor. Lightly-toasting they allow the natural oils to emerge.


  • Crush the seeds lightly, and then add to the meat along with the finely-chopped garlic, red wine, ground pepper and salt. I’ve specified the use of sea salt in this recipe, as it already contains a proportion of nitrates. As chorizo is a cured pork product, these inhibit the growth of dangerous bacteria (most importantly botulism) More information on nitrates can be found here:

Meat Science

Note: Chorizo can be cured without the use of any additional nitrates. However, it’s extremely important to be aware of any potential risks before you make the decision. If used correctly, nitrates pose little or no risk, but make the finished product safer for consumption. If using them, add to the meat at a percentage of 0.25%. For cured meat products that are NOT to be cooked, use ‘Cure#2’ (also known as Prague Powder #2) for cured products such as bacon, use ‘Cure #1’ (also known as Prague Powder #1) the two are NOT interchangeable! 

The chorizo is then hung & left to mature for around 4 weeks. It’s important to keep an eye on the temperature & humidity, otherwise there’s a chance they will spoil. The ideal location is a cool, dry cupboard or shed. The chorizo can be used for cooking after only a week or so (depending on conditions), but should be left until it’s lost about 30% of its original weight before eating ‘raw’, as it were.


Should your chorizo develop a mould, this can easily be removed by wiping with white wine vinegar. A dry white mould is perfectly normal and harmless, and can be left throughout the curing time.

Posted by Tongmaster

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