Make Your Own Chorizo Sausage | Steve Lamb

There are probably hundreds of recipes for chorizo, but this one for Food Tube belongs to Steven Lamb, the River Cottage meat supremo and author of the Curing & Smoking Handbook. The meat is flavoured with a fairly eclectic blend of spices that can be altered to suit your own heat threshold.
- - -
RELATED LINKS
• Get Steven's full chorizo recipe, on our website: www.rivercottag...
• Why not join Steven and learn more about smoking and curing at our Cookery School?
Meat Curing and Smoking (practical): www.rivercottag...
Meat Curing & Smoking: www.rivercottag...
Pig in a Day: www.rivercottag...
- - -
OTHER LINKS
River Cottage Food Tube | goo.gl/6h0EVn
Subscribe to RC Food Tube | goo.gl/rBStgl
Twitter | goo.gl/zARSSh
Facebook | goo.gl/Db79S9
More RC recipes | www.rivercottag...

[@Optimus18]

My late grandmother was Spanish, a farmer and from a little mountain village in Spain. All the mothers and grannies made their own Chorizo (pronounced: Chor-ee-thoh) My favourite variety was called Chorizo Del Pueblo. It was a fresh, non-cured, fully organic sausage which was usually fried - to go with fried eggs or in a bocadillo - or sometimes used in stews. The pigs which the meat came from had a pretty free and easy life wandering nearby around the hills stress-free, eating things like acorns and thistles etc and then got very well fed whenever they wandered 'home' - the resulting pork was like something from another world compared to what passes for pork here in Scotland. The Chorizos were made very simply, using: fatty, moist pork, sweet paprika (Pimenton Dulce), salt, garlic ...and crucially, a small/moderate amount of olive oil - the olive oil not only enhanced the flavours, but it also aided the longevity of the Chorizos once refrigerated. Sometimes she would 90% fry them, allow them to cool and then store them in tins or jars completely filled with olive oil - this preserved the Chorizos for many months so they could be taken out of the jars and lightly re-fried for consumption in the difficult winter months. Unlike a lot of the crap you find in the supermarkets, these genuine granny-made village-Chorizos (which could be found all over Spain) were not spicy, smoky, with lots of weird ingredients, chemicals and strong red dying agents - they were a rusty orange/brown colour, had a lovely 'rounded' flavour/aroma (not sharp or tangy) and left a beautiful flavour and colour in your frying pan that made fried eggs taste and look amazing!!!!! Damn, I'm hungry!!!!

[@Albomxnista]

Well, there are authentic chorizos that are spicy and smoky, too. This is me assuming, but from what I've witnessed in several countries that are known for eating a lot of chorizo (Chile, Argentina, Brasil, Spain) smoked chorizos are by far the most popular ones. Edit. To give some background, I'm Chilean, both my parents are Basque and I've lived in Argentina and Spain.

[@Optimus18]

To reiterate, I was specifically talking about the centuries-old 'Chorizo del Pueblo' - which is VERY different from the 'chorizo' you get in supermarkets both in and outside of Spain - and how they were never smoked, spicy, or full of chemicals and red dye, in all the little villages and towns in Spain that I used to travel to with my family as a child.

[@anhmai7518]

By any chance, would you happen to have a recipe with proportions for your grandmother's chorizo del pueblo? Un saludo.

[@AlexSmith-fs6ro]

Great experience. Please provide recipe or anything you can remember. La receta es simple y eso para mí es muy importante. Saludos y gracias.

[@robinhooduk8255]

always makes me laugh when spanish and portuguese mention pronunciation. after spending 10yrs with a spanish girlfriend i know that spanish have speech impediments not pronunciation differences. you people always replace an "sss" sound with a "th" sound even when speaking english. she too tries to pretend and get others to do the th sound when talking about anything spanish, so annoying, stop bullshitting the world trying to get people to play along with the spanish speech impediment .

[@DJKaySwift]

linking sausage is a art in its self.very nice :)

[@TheDenisedrake]

Fabulous! It would be wonderful to see more dry sausage type recipes.

[@bwdnako]

That bowl is amazing for mixing sausage.

[@briansmith766]

Hi Steve, Thanks for replying. We will be coming to the river cottage food fair in May. I tried straight away to book on your smoking and curing course but it was sold out, I was really looking forward to that, If you could squeeze one more in that would make my week. We are in Dorset for that week...hopefully we will meet you on Sat 24th May...cheers Brian

[@Azimon]

that bowl is awesome

[@Archiddeon]

Love the sausage stuffer! That thing is like an artillery piece :P

[@Onlinesully]

he really makes this look easy, fair play to him

[@laughingachilles]

I have wanted to make my own chorizo for some time and the lock-down gave me the opportunity. I used your video as a guide and the result has been wonderful.

[@corriedebeer799]

This could cure vegetrianism

[@jadekayak01]

how about vagatatianisim ;-)

[@littlemanzjordan7267]

Corrie De Beer well i don't like sausages or chorizos.

[@jombo.oj03]

littlemanz jordan why are you here then?

[@briansmith766]

Looks good Steve, we have been to river cottage a few times now. My wife bought me the new smoking and curing handbook for my birthday, can't wait to try this recipe, and hope to see you again at river cottage, Steve my wife makes a great chorizo hot pot, if your ever in Lincolnshire

[@bencook965]

Steve Lamb well done sir! Absolute Legend!

[@elisavet7323]

so good!!!! nice job !!!!!

[@TheGurkinanir]

What a passionate lad that is love it

[@enzoma7253]

That sausage maker is witchcraft!!! I want it!!!!

[@nikolalesar9943]

beautiful video! Love the enthusiasm ;)

[@Mynameisthesenuts49]

Just found you're channel and I'm loving it..

[@chumakov]

Dude! I freaking love you! Greetings from Uruguay!

[@hektorlinko]

WOW!! Amazing video. I love chorizo and the best is from Ma and Pa butcher shops but nothing better than making your own. You make it look so easy. You are obviously a PRO. You DA MAN!. Love your channel! A++++ : )

[@ChrisMladenovski]

Hi Steve Big fan of your videos and recent owner of your book :-) Quick question, I am looking to make the coppa this year and am questioning your ratio of days in the fridge per kilo. In the book it says 1 day per kilo, most necks I am finding are 1.5-2 kilos, so that gives me 2 days, with your other meat recipes you call for 3 days per kilo. Is there a typo in the book?

[@hidanhan]

He's so good!!!

[@Novacification]

Love your energy, Steve :D

[@dwaynewladyka577]

Looks very good!

[@TikiTim]

Dude, cool video. If I don't have a sauger caser dooby malarchy going on in my kitchen can I seal my mix in a Tupperware box in the fridge? How long would it keep for? Thanks dude! T

[@thelairdmc]

Tremendous! however, you did say in your Salami video that anything less than 3% is just seasoning. In this video you say 2% for Salami. Could you clarify which percentage is correct please?

[@natbarron]

thelairdmc buy his book

[@ameagorthenny8964]

how i wish these links are like those we can just click on. so much easier. now i've got my equipment imma try make some chorizo too

[@hootahdeutschland2570]

Very Nice

[@jesperfrankandresen]

If only i could afford a machine like that!

[@alexsmith9983]

i got a food mixer from ebay for £150 that does sausages,fresh pasta, minces meat, makes smoothies , of course mixes all manner of dough and beats egg whites in no time. it was imported from germany, free delivery the seller was called hifitower or something like that.

[@beebable]

Thanks mate!....That was a cool Vid!

[@peterr6214]

Awesome

[@boborize1823]

wow! thanks

[@georgetempest9627]

Something I'd really like to know is: where does the almost citrus like flavour come from in Spanich Chorizo, it is never mentioned in recipes. It tastes unique, unlike any other air cured salami type sausage.

[@TheSaraCallan]

Should they dry out a bit or could I just cut a few off and go straight to the frying pan as is? :)

[@fablan3308]

Can you put fresh thyme and bay leaves in if you're making a cured sausage

[@westwizzer]

River Cottage, where did you purchase that large plastic Mixing Bowl from?

[@XzzVttll]

same recipe here in serbia...

[@tapesandtapes]

Can you use the sausage right away or does it need to be smoked at all?

[@diegoa137]

I'm craving Mexican food, I'm away at school and there are no real authentic restaurants :(

[@yogiesbeer]

He's gay I'm not gay but I love this guy so I subscribed! Awesome mate God bless you and the people in your circle

[@joesnow7216]

Do you have to hang the sausage for any particular length of time or can it be cooked and eaten right away?

[@pepito2007kolding]

+Joe Snow they can be cook right away if you decide to hang them it´s just to make ´em lose some water so the taste of the spices will increase.. i wouln´t hang them if the don´t have any culture starter to achieve fermentation and at the same time make you sure that there´s no baterial activity.. slowly fermentation will give better flavour to the sausages best regaards pepe the butcher

[@ktarnik]

Steven, have you tried kulen/kulin salami? Btw. I'm mixing pork and beef meat in 70/30 ratio for my smoked sausages.

[@jadekayak01]

that was good stuff

[@geo2411]

How long will last without frigerator cool temperature room thank you

[@Sergiobaruffi]

Great

[@glennbtn]

What sort of quantities should be used for meat and spices?

[@Micaelangel07]

Anyone got a recipe and method for Portuguese chouriço?

[@dodgeviper1372]

you made tying them sausages look so easy show off

[@ryanmacnicol9349]

Hi, how do your dry it out and cure it? Thanks

[@dannyboyat12]

I want to make some of these any chance of quantities Please

[@LateNightSummerRain]

ask: do you make cured beef too?

[@dannyfcporto19]

Add pimento paste sweet or hot .would taste even better

[@jonconkers]

Hey, do you have recipe or a recipe for the chorizo salami?

[@loclvocl]

To jonconkers : Here's my recipe for chorizo salami. 2lbs pork shoulder, 5tsp salt, 1/2 tsp pink salt(#2) 1/3 tsp dextrose, 1/3 tsp sugar, 3 tsp pepper, 10tsp smoked paprika, 1 tsp oregano, 1 tsp garlic pwder, 1/8 tsp Tspx (Culture). Mix all together except Tspx. Dissolve Tspx in 1/4 cup of distilled or boiled water at room temp. Add to meat mixture, stuff into casings. Ferment at room temp for 3-4 days, then hang in cool place 50-60 degrees, for 3-4 weeks, or until the sausage has lost 30% of it's weight. Hope this works for you.

[@goldenages7089]

No instructions on how long to hang it? How long it stores? This was half a tutorial

[@shaqfu9925]

I like but wouldn't this method be detrimental if your goal was to dry the sausage? Fresh yes, I just wonder if the bunching may cause spoilage if preservation is required.

[@freddiemercerful]

I'm about to come into a load of goat meat and intestines, would this work with goat do you know please? Thanks!

[@LUIS11246]

Nice...nice

[@VladGydz]

COOL

[@ralph9987]

I am confused 2 or 3 % salt for dried meats?

[@KatKitty777]

Nice. Very nice :)

[@FLQ309L]

what kind of sausage stuffer is that.

[@carlwestman9343]

You just take the amount of sausages you want and fry em up after this (or grill etc.)? No need to boil or hang or anything like that?

[@VietyV]

you can grill or fry em fresh. If you're gonna eat em in a couple days and you're worried about them not keeping well you can boil em off but it will lose a bit of flavour. Some people also smoke em.

[@TeeDhirav32]

This and salami wow

[@amaremons1146]

In the salami you said 3% salt is it 2 or 3

[@rodrigopavez]

Wena cabros... saludos desde Chile

[@georgetempest9627]

I would just taste the mix, not make a burger - if anybody German is watching - Mettbroetchen? Nothing wrong with raw pork as long as it is clean.

[@littlemanzjordan7267]

George Tempest Raw beef is fine but raw pork is not.Pork has to be half-cooked and chicken has to be fully cooked i think

[@wiktorsson5953]

The spices change their flavour when cooked, thats why u would want to make the burger.

[@mikewiskirchen8530]

Nothing wrong with brain worm

[@3FAZNI]

No vinegar?

[@loveon8]

I m in Malaysia , temperature averagely about 32 degree c. How would u advice to dry the chorizo ??

[@corriedebeer799]

+Caryn Koay dehumidifier.

[@loveon8]

+Corrie De Beer , oh ya, Thanks. how come I never thought of that. let me try out

[@youngjock3929]

Could you use beef instead

[@livinglife4309]

Make more cured meat videos! Make a Capicola video.

[@balasmj]

Omg its the sausages from tom & jerry cartoons...

[@sofinana]

Try to make sheftalia

[@StanOwden]

Something is telling me there is no drop of wine goes to waste in this kitchen!))

[@rubik777]

and when can eat?

[@natbarron]

Steve, where art thou??

[@GRABA85]

You cannot make chorizo without pimenton.

[@1411goose]

Can you use beef or lamb as I am not allowed to eat swine.

[@GazeboDweeb]

You are totally allowed to eat swine 🐷...you just don't want to. There's a difference, no one is putting a knife 🔪 to your plate, so eat what you want.

[@anthonytad7339]

Just off to moisten my nozzle 😂😂😂

[@supalognon]

When it's not put into a sausage, it's called "picadillo"

[@choongachangachoongachanga556]

Good of frankfurties

[@j.sparrow3265]

Choritho.

[@gumzy3000]

I really do not mean this is a bad way but he reminds me of Daddy Pig from the children's show Peppa Pig

[@aliasgarsadriwala3190]

can u make lamb meat chorizo

[@servicarrider]

I don't know who told you that was chorizo but they lied to you. What you have there is some lovely ground pork and paprika.

[@stevemoppett2759]

Edit out the bits where the camera is unfocused. It's terrible, and presumably not an accident.

[@melchizedekful]

I was very curious about chorizo because nowadays there are no gastronomy show without mentioning it so I bought some and tried. perhaps I tried a wrong one because it was a big disappointment I still don't understand why chorizo is considered that unique from gastronomy point of view. I have to tell you the hungarian and especially békéscsabai sausages are much much better than chorizo... you can't really imagine the difference. you should try it once if you are able to purchase some.

[@serenity6988]

How long to fitment. What temperature to hang in on what temp man? All the videos are like this. What a waste of time if we all dont have the correct information for drying folks!!!!!!!!!!!!!!!!!!!!!

[@druidboy76]

Nobody ever does this shit at home. I sure as fuck ain't gonna buy a damn $300 sausage press.

[@yester8039]

in spain almost every elder person or old houses have a small machine to make chorizo, btw you dont use a fking sausage press to doit you use a machine similar to a corn auger but no bigger than a 2L coke bottle

[@XzzVttll]

wrong tehnic mate. you need to tap with knife on the casing so the air can escape. this sosage have too many air pockets

[@candelariosanchez273]

lalos a toothpick should be sufficient poke little wholes all over for air to escape.

[@outdoorsask3064]

he's not drying it it's fresh sausage you will loose all juices when u cook it if u poke holes we only ever do that with dry ageing or if where smoking it cause the air pockets look bad after smoking it but if your frying or baking or putting it on the grill then most definitely no holes needed

[@natbarron]

Wrong grammar and spelling mate, go back to school (ps. Willing to criticise? Be prepared to be criticised!!)

[@rafaeljesusiglesiasflores3698]

where de tocino???

[@Beingkindfeelsgood]

Why am I seeing you on my vegan recipe search?!!! "For countless years the bitter stew of hate goes boiling on. Its vengeful broth is ocean deep, impossible to calm. To learn the cause of all this conflict, terror, & war, Listen to the cries at midnight by the butcher's door." Stop killing! Chan Master Cloud of Vows (Song Dynasty)

[@hartmuthvogler6341]

das glaubst du doch selbst nicht das die wurst mit der unmenge luft drinn was wird, es ist viel zu locker gefüllt! und so dicht wie die würste aneinander hängen kommt keine luft drann, sie verschimmeln

[@dimesonhiseyes9134]

So I take it this is more of a Spanish chorizo instead of a Mexican chorizo.

[@Mikineitor]

Dimes On His Eyes This is more of a "not chorizo at all".

[@mannyduran5777]

this is not mexican chorizo is Spanish chorizo... and yes it is chorizo at all

[@amarajit]

why it looks like that machine is pooping xD

[@kjellr.hermansen1598]

Because of your filthy mind?

[@juncusbufonius]

At the end you say recipe but with no quantities I don't think you gave a recipe just showed us you stuffing sausages. Take cow cook that's mine.

[@jamessd7677]

You must be Hugh's clone?

[@joescores19]

Too salty River..shaky hands

[@JohnSzabo-wu7kq]

your not stuffing the casing fully, your links are weak and saggy! "rookie"

[@prizzom]

That looks delicious! But your bloody hands are touching everything!! Sorry my clean chef couldn't help but notice Haha

[@samgrose9520]

prizzom I noticed that too. *raw meat on outside of casing* mmmm

[@outdoorsask3064]

Sam Grose lmao OMG not raw meat we could all die lol not like the bloody thing isn't stuffed with raw meat lol you are truly dumb lol your going to cook it right????

[@jakefell6670]

the music has spoilt this, why play the rubbish

[@TheKooster31]

This video kills vegematics