July 11, 2008


1 kilo ground pork
1 1/2 T salt
1 T soy sauce
4 T sugar
1 T anisado wine/mallorca
2 tbslp garlic, diced
1-2 tsp. black/white paper
1/4 tsp. prague powder
1/2 tsp. paprika
2 tsp. vinegar/calamansi juice
1 tsp. accord powder or cornstarch (for skinless)

1. Place ground pork in a mixing bowl.
2. Add ingredients #2-9 (for skinless chorizo, add ingredients 2-10) and mix well.
3. Cover and refrigerate for 2-3 days for curing.
4. Stuff in casing and  tie with thread into 2-3 inches links. For skinless chorizo, measure 1tsp. of the mixture and individually wrap in wax paper.
5. Pack in plastic bag and store in freezer/chiller.

Cooking Procedure:
Native Chorizo - prick with toothpick, place in a pan and add a little amount of water. Cook until water evaporates; fry in its own lard.

Skinless Chorizo - remove wrapper in a little oil until brown

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October 17, 2009

Please i need your help, i wanted to make a CHORIZO, But i cant find this Ingredient Prague Powder Here in Belgium( antwerpen) Do you have any idea if where i can order it?

admin said:
October 18, 2009

If you don’t have prague powder, you can generally just
substitute Morton’s Tenderquick for all the salt in the

sheryl said:
November 4, 2009

i am confused with the black and white paper? where can I buy that? where can i buy the prague powder?

admin said:
November 4, 2009

either black or white pepper will do but i usually use ground black pepper. Try to check it on the condiments section of your local supermarket.

Pryce L said:
December 1, 2009

where can i buy Anisado wine/ mallorc in the US?

admin said:
December 1, 2009

Not sure where to find that on your location. However, you may try to check it out on any liquor store.

Marie said:
April 19, 2010

I missed eating chorizo

mabaga said:
July 29, 2010

what do you mean T?

ganda said:
August 30, 2010

T means tablespoon

mommy said:
September 27, 2010

how about chicken chorizo? does anyone have a recipe for that?

ms.gie said:
May 27, 2011

i want to know the exact cost of every ingredients in making chorizo.thank you very much.

c jay said:
July 19, 2011

wat is paprika?tnx

Cherie said:
September 24, 2011

what does a capital T stands for? is it Tasa?

airene said:
October 22, 2011

t stands for tablespoon

November 8, 2011

Chorizooooooo I miss you cause I wanna eat you!!!!!!!!!!!

November 8, 2011

what is black or white paper? or maybe it is pepper

chechai said:
November 12, 2011

is it ok if walang paprika?

ghen said:
March 29, 2012

whats that wrapper used on chorizo, where can i buy them? in australia

cherry ann e. amper said:
September 25, 2014

please send me differrent recipe of chorizo where i can make a healthy business im a single mother

admin said:
September 30, 2014

@cherry ann, recipe sent

Ichie said:
October 16, 2014

hinde na ba kailangan ng phospate na tinunaw sa malamig na tubig? please give a response.

cai said:
May 14, 2015

how many days before process meat expires? :)

Mary said:
July 27, 2015

I’m looking for recipe for a chorizo, not sweet, but it’s a little bite of sour. Please help, I’m desperate to cook chorizo! Please email me the recipe. Thanks a lot.

cherry said:
December 6, 2015

hindi ako familiar sa mga ingredients..anu yong phosphate na gagamitin o brand na mas madali ko makilala yan?para yan na mismo bilhin ko.

azume_castro@yahoo.com said:
August 7, 2016

Please help me I dont where to buy a paper wax

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