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Chorizo de Bilbao
Print Recipe

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
Keyword: alaminos longganisa, chorizo de bilbao, Spanish sausage
Servings: 16 pcs
Calories: 330kcal
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.

Notes

Cooking Tips:

Use Fresh Garlic for Maximum Flavor

When browning garlic in oil, always opt for fresh cloves instead of pre-minced garlic for a richer, more robust flavor. Fresh garlic releases oils that infuse the sausage with an aromatic depth, enhancing the taste of the paprika and meat. This step might seem small, but it makes a big difference in achieving that authentic chorizo flavor.

Allow Enough Time for Curing

The curing process is essential for developing the distinct taste and texture of Chorizo de Bilbao, so don’t rush it. Allowing the sausages to rest in the refrigerator for three days helps the flavors from the paprika and spices penetrate the meat thoroughly. Skipping or shortening this step will leave you with less flavorful, underdeveloped sausages.

Prick the Sausages to Prevent Bursting

After boiling the sausages, always prick them with a fork to remove trapped air bubbles. This step ensures the casing doesn’t burst during the drying or frying stages, which could result in uneven cooking. Pricking also helps the sausages maintain their shape and texture while cooking in oil or shortening.