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How to Make Chorizo De Bilbao

Prep Time3 days
Cook Time1 hour
Total Time3 days 1 hour
Course: Pork and Beef Recipe
Cuisine: Filipino/Spanish
Servings: 14 to 16 pcs
Author: Manny

Ingredients

  • 1/2 kilo ground beef fatless
  • 1/2 kilo pork fatless
  • 1/4 kilo pork fat cubed
  • 1/4 tsp. salitre
  • 2 Tbsp. fine salt
  • 2 Tbsp. white sugar
  • 3 tsp. ground pepper
  • 1 head garlic minced
  • 1/4 cup pimenton or Spanish paprika
  • 3/4 cup cooking oil

    Instructions

    How to Make Chorizo De Bilbao:

    • Brown garlic in oil. Add garlic and oil to the ground beef meat, pork meat and pork fat.
    • Add the rest of the ingredients (except cooking oil) and mix well. Fill in longganisa casing.
    • The chorizo should be at least 4 inches long. Keep in the refrigerator for 3 days.
    • On the 4th day, place in pan, cover with water and boil for 10 minutes.
    • Prick with fork to eliminate air bubbles under the skin. Drain.
    • Set aside broth. Dry in the sun for a day or dry in the oven with a low heat (200 °F) for 2 hours.
    • Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup cooking oil or shortening.
    • Simmer until the liquid dries and only the oil is left. Turn several times while cooking.
    • Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.