How to Make Chorizo Bilbao

Co-authored by wikiHow Staff

Last Updated: April 2, 2020

Chorizo bilbao is a spicy and succulent sausage. You can enjoy it on its own or you can add it to a variety of recipes. If you want to know how to make it, just follow these steps.

Ingredients

Cured Chorizo Bilbao

500g lean beef, ground coarsely
300g lean pork, ground coarsely
200g cubed pork back fat
1 tbsp. refined salt
1/2 tsp. curing salt
1 tsp. phosphate dissolved in 1/4 cup water
1/4 tsp. vitamin C powder
2 1/4 tbsp. refined sugar
2 1/2 tsp. ground black pepper
5-9 tbsp. Spanish paprika
2 tbsp. chopped fried garlic
1/2 tsp. MSG (Vetsin)
1/2 tsp. meat enhancer

Uncured Chorizo Bilbao

1/2 lb. chorizo, crumbled
1 tbsp. canola oil
1/2 lb. finely-chopped onion
3 cloves minced garlic
1 tbsp. ground cumin
1 tbsp. ground coriander
1/2 tsp. allspice
1/4 tsp. chili powder
1/4 cup freshly chopped parsley

Method 1

Method 1 of 2:
Making Cured Chorizo Bilbao

1
Prepare the meat. You should have 500g of lean beef, 300g of lean pork, and 200g of pork back fat. Grind the lean meat coarsely and cube the pork back fat.
2
Mix the meat with the first four curing ingredients. The first four ingredients are 1 tbsp. refined salt, 1/2 tsp. curing salt, 1 tsp. phosphate dissolved in 1/4 cup water, and 1/4 tsp. vitamin C powder. Mix the meat with these four ingredients until it is tacky.
3
Blend the seasonings into the meat. Now add the remaining ingredients and mix them into the meat until they've been blended evenly.
4
Cure the meat at room temperature for 8-10 hours. If you put it in the refrigerator instead, then it will take 1-2 days.
5
Stuff the meat into natural or collagen casings. The casings should each be about 4 inches (10.2 cm) long. Link the meat clockwise and counterclockwise.
6
Dry the meat. You can dry the meat in an oven or in turbo with a temperature of 115°F (46°C) for 20 minutes. Alternatively, you can leave it under the sun for 4 hours.
7
Pack the meat. You can pack the meat into polyethylene bags or put the sausages in brown bottles and pour boiling animal fat over them.
8
Store the meat. You can store the meat at room temperature for 4 months, or 6-9 months inside a freezer.

Method 2

Method 2 of 2:
Making Uncured Chorizo Bilbao

1
Heat the canola oil in a large skillet over medium heat. Wait at least 1 minute for the oil to start bubbling a little bit.^{[1]
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2
Add the chorizo and cook it for 5 minutes. This will give it enough time to turn nice and brown.
3
Add the onions and garlic and cook them until they are translucent and aromatic. Add 1/2 lb. finely-chopped onion and 3 cloves minced garlic and cook them for at least 2-3 minutes.
4
Add the cumin, coriander, allspice and chili powder. Add 1 tbsp. ground cumin, 1 tbsp. ground coriander, 1/2 tsp. allspice, and 1/4 tsp. chili powder to the sausage. Stir the ingredients until you've combined them all.
5
Serve. Serve the sausage hot, sprinkled with 1/4 cup of chopped parsley.