Chorizo is one of the foods that are popular all over Latin America and even in Europe. Like other dishes that are common, it is possible to find a variety of chorizo between countries and even across regions inside the country. Since I am from an area of Antioquia in Colombia, I’m a fan of the Antioquian chorizo colombiano, naturally!
This recipe is adapted from my mom’s cookbook published in 1952 called “La Buena Mesa”, as well as what I learned on the farm while helping Grandma Tita prepare it for Christmas – they filled each one by hand using sticks from Guava trees! Because I don’t have the time or desire to fill it with my hands and it’s hard to find good guava trees here in Missouri, I’ve accepted the new technology and have my trusted KitchenAid mixing bowl/stuffer.
Table of Contents
Ingredients for Chorizo Colombiano
Hog casing 1 1/4 inches (Approximately 50 feet)
4 tablespoons of cider vinegar (for soaking the casings of hogs)
7 lbs of lean pork (I make use of Boston butt)
3lbs of pork belly (I have also tried smoking the hog jowls)
6 cloves of garlic (minced finely)
4 bunches of green onion (chopped finely)
1 bunch of fresh cilantro (chopped finely with a knife, stems and the entire)
1 teaspoon dried oregano (chopped but not powdered)
2 tablespoons white vinegar 2 tablespoons white (I am also using lemon juice)
3 1/2 cups of cold water (approximately)
7 tablespoons of salt (I actually would rather Kosher salt)
The casings
Incubate the casings of hogs in 4 cups of water that is tepid (90 degrees at the beginning) for a night in the refrigerator. Some sausage experts might disagree, but I let the casings soak overnight before filling them with sausage. I add approximately one tablespoon of cider vinegar to each cup of liquid (4 tbs. in this instance) and allow the casings to soak for a further 15 minutes. I’ve found that vinegar helps make the casings pliable and transparent.
Clean the casings thoroughly both inside and out (simply put over the ends of your casing onto your faucet and let water flow through). Begin filling them immediately since the casings could become hard or even burst if left to don’t let them dry enough.
The stuffing
Cut the pork belly and the pork belly into tiny pieces (approximately 1/8 inch). It is by far the most difficult and exhausting process, but don’t get lazy. The more even your cubes are, the more evenly the mix will blend, and the more evenly the cooked chorizo colombiano will cook. Don’t grind the meat!
Place the meat cubes into a bowl and mix it up well.
Add finely chopped cilantro, as well as the green onions, mixing well.
Add the remaining items (minced garlic, dried oregano, vinegar, and salt). Mix thoroughly with your hands.
In the end, begin adding water slowly, and mixing it up with your hands. I usually add 2 cups to mix it up, and continue adding water until it becomes slightly sticky, but not too runny. Continue hand-mixing for about 10 minutes so that you can be sure that the water has been fully integrated into the mix.
There are a few experts might disagree, but I let the mixture of stuffing rest in the refrigerator overnight covered. I truly believe that this allows the flavors to absorb into the meats, bringing out the distinctive Colombian flavor of the chorizo colombiano.
Knot one end of your casing into a knot; I prefer not using thread as it can get caught in my teeth. Next, fill each casing with stuffing mixture before tying off one of its opposite ends to secure it. For better links, twist each filled casing at least three times every 6 inches until your desired link length has been reached. Stuffing is among those things that require trial-and-error. Too tight and you’ll rupture the casing when you bend it into links.
Too loose and the chorizo colombiano could become wrinkly and create air pockets everywhere. I typically fill one end of the casing with a good amount and then lightly fill the opposite end. This means that I can begin twisting at the heavy end, and then let the mixture flow through the casing before filling in the lighter portion. (Boy, I hope that was clear!).
When the links are cooked, use a pin or needle to poke 3 or 4 holes along the sides of each link. This helps to prevent them from breaking while cooking.
The last step is another one on which experts could disagree. But, I am certain to remember all the restaurants I went to as a youngster, which offered chorizo colombiano were able to cure the links for three days. My “curing” is simply hanging the chorizo colombiano horizontally as I can from the hooks that are around frames for bay windows of my butler’s pantry. If you choose to treat them be sure to place newspaper or paper towels on the sills to catch the drips. The chorizo colombiano being hung horizontally could result in the twisted link falling apart a bit.
Storage: My family is a big fan of chorizo colombiano, and I certainly don’t have to worry about storage. But, on the occasions that I needed to store a couple of links, they remain in good condition in the refrigerator for up to 20 days. I’ve also frozen some of them, and have not had any issues thawing them and together them in the normal way.
Cooking Chorizo Colombiano
My preferred method for cooking Colombian chorizo colombiano is placing it in a fry pan and adding sufficient water to cover approximately halfway into its link. Once boiling has begun, turn down to low and allow the sausage to continue its journey until all the water has been consumed; turning occasionally so all sides cook evenly. Once the water evaporates, the chorizo colombiano will look somewhat translucent and pale. Keep frying until it turns dark brown. The fat from the chorizo colombiano will seep through the holes in the pin. This will create enough oil for frying, so no additional oil or other frying ingredients are needed.
Other ways include cooking them on charcoal, on a gas grill, boiling them, skewering them over an open fire, and obviously cutting them into pieces to be used in soups of lentils or other meals. Whichever method you decide to use, make sure to remember that chorizo colombiano needs to simmer slowly and with care to avoid the casings from breaking. Keep checking back in the near future, as I’m going to share the recipe I have developed of “sancocho,” which, naturally, made up of plenty of chorizo colombiano.
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FAQs About Chorizo Colombiano
Q1: What is Antioquian Chorizo Colombiano?
Antioquian Chorizo Colombiano is a traditional sausage from Colombia’s Antioquia region, made with pork and seasoned with an assortment of herbs and spices such as garlic, green onions, cilantro and oregano for its unique Colombian taste. After stuffing the sausage into hog casings it then radiates with flavor!
Q2: How do you store homemade chorizo Colombiano?
You can store homemade chorizo Colombiano in the refrigerator for up to 20 days. If you need to keep it longer, freeze the sausages. Thaw them as needed without losing quality or taste.
Q3: What is the best way to cook chorizo Colombiano?
Cooking Colombiano chorizo in a pan is the easiest way. It’s also the most flavorful. This method ensures even cooking and brings out its rich taste. Add enough water to cover half the sausage and let it simmer until most of it has evaporated before continuing frying until your desired dark color. This method ensures even cooking while simultaneously unleashing rich aromas from its many spices.
Q4: Can I make chorizo Colombiano without hog casings?
Hog casings are the traditional choice, but other containers may work just as well. If no casings are available, patties will do just as well; though please keep in mind that their texture and cooking experience may differ from those produced using casings.
Q5: Why do you soak hog casings in vinegar and water?
Soaking hog casings in vinegar and water makes them flexible, which aids stuffing. Soaking also creates transparent casings which make stuffing easier – this step ensures the proper texture while protecting from casing bursts during cooking.
Q6: Can I use a different type of meat for chorizo Colombiano?
Pork is the traditional choice for chorizo Colombiano, but you can experiment with beef or chicken. However, the flavor and texture will differ, and it may not be as authentic to the original recipe.
Q7: How long should I cure chorizo Colombiano?
For deeper flavors, cure chorizo Colombiano by hanging it horizontally in a cool, dry place for three days. This step is optional; you can cook the sausages immediately if you prefer.
