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1
Chill and Grind the Pork
15 Mins
Cold — keep the meat below 4°C (40°F)
Cut the pork shoulder and back fat into 2 cm cubes, spread them on a tray and chill in the freezer for about 20 minutes until firm at the edges but not frozen. Grind through a coarse plate into a cold bowl.
Chill the grinder parts too: cold equipment keeps the fat firm and the grind clean.
Done when: Coarse, distinct pieces of meat and fat, cold to the touch.
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2
Mix in the Seasoning
10 Mins
Room temperature, about 20°C (68°F)
Add the chopped scallions, cilantro, garlic, paprika, cumin, oregano, pepper, salt and annatto oil to the ground pork, then pour in the ice water. Mix with your hands until the mixture feels sticky and holds together, about 2 minutes. Fry a small patty to taste the seasoning and adjust the salt.
The test patty is the professional's trick: it is the only way to know the seasoning before the casings are filled.
Done when: Mixture sticky and tacky, holding together when squeezed; test patty well seasoned.
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3
Stuff and Link the Sausages
15 Mins
Cold — keep the meat below 4°C (40°F)
Rinse the hog casings in cold water, slide one onto the stuffer, and fill it steadily without packing it tight. Twist into 8 links of about 15 cm, pricking any air pockets with a clean pin.
Fill loosely, not tight: the links swell as they cook, and overfilled casings burst on the grill.
Done when: Eight even links, plump but not tight, with no air pockets.
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4
Rest the Links
30 Mins
Fridge, 4°C (40°F) or below
Lay the links on a tray, cover them, and rest them in the fridge for at least 30 minutes, or overnight. The rest lets the salt and spices soak into the meat and the casings settle.
Overnight is better: the flavour is noticeably deeper the next day.
Done when: Links firm, cool and holding their shape.
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5
Grill the Chorizo
20 Mins
Medium heat, about 190°C (375°F), to 71°C (160°F)
Grill the links over medium heat for about 15 minutes, turning every few minutes, until browned all over and the inside reaches 71°C (160°F). Move them to a cooler part of the grill if the casings start to split.
Turn often and do not prick the links on the grill: every hole lets juice out.
Done when: Casings browned and crisp at the edges; inside hot, juicy and no longer pink.
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6
Rest and Serve
5 Mins
Serve hot, about 65°C (150°F)
Rest the links for 5 minutes, then serve two per person with warm arepas, papa criolla, avocado and a bowl of ají. Cut one open at the table to show the juicy, reddish filling.
Serve the chorizo hot off the grill: fresh sausage dries out fast if it waits.
Done when: Links juicy inside, casings crisp, served hot with arepa and ají.
auto_awesome Finishing Touches & Plating
Serve hot off the grill with arepas and ají, while the casings are still crisp and the filling is juicy.
Colombia
2h
