Chorizo is a very tasty spicy sausage made from pork originating from the Iberian Peninsula – Spain and Portugal. Among Bulgarian sausages, I would say that Petrohana is similar in taste, but there are also major differences between it and chorizo.
Pork is used, you can use neck or breast, you can combine shoulder or leg with belly fat, etc. It is good to have some fat, not just dry meat, somewhere around 30% fat is good. The most important spice is red pepper, which is used in much larger quantities than in Bulgarian Petrohan.
The meat can be chopped or minced on a coarse grid – 10 or kidney. I usually grind it on a kidney, or more precisely, my coarse grinder is shaped like triangles.
The spices for chorizo sausage that I used for 1 kg of meat are:
25 grams of nitrite salt 0.6%
15 grams of smoked red pepper
10 grams of hot cayenne pepper (I like it hotter, but you can use less)
5 grams of sugar (sugar is usually added to sausages with red pepper)
3 grams of dried garlic granules
4 grams of black pepper (you can also use pepper melange)
Mix the meat and spices thoroughly, leave to rest overnight in the refrigerator, and the next day stuff into pork casings. Leave at room temperature until the next day, and only then hang them up to dry—the ideal conditions for drying are 12-15 degrees Celsius and 75% humidity.
The taste was definitely very peppery, and despite the 10 grams of cayenne pepper
the chorizo was not hot, but slightly spicy – just as it should be.
Bon appetit!
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