I wasn’t totally happy with our chorizos at Zubuchon and had been tinkering with them over the last couple of weeks. These are the results of the last approved recipe, and they are better than our old ones. What I wanted was a freshly made chorizo, using the finest ingredients but WITHOUT any nitrites or other preservatives or food coloring. I realize nitrites provide an added measure of safety (although we never dry our chorizos outside of a fridge) but they come with all the associated baggage health wise.
These chorizos are the new spicy variant, made with lots and lots of good pork, less fat than your typical filipino chorizo (but enough to make them succulent and sinful still), freshly minced garlic, red wine vinegar (yes, i like it better than local vinegar in these sausages), lots of paprika, natural sea salt (no iodine), three kinds of chili, etc. We use natural hog casings as well, and it’s all hand-made with the aid of heavy duty meat grinder.
The chorizos are placed in a fridge for a couple of days to shrink a bit and meld/concentrate the flavors. We didn’t do this as well before, and I found the chorizos to be less intense than they should have been. Then they are vacuum packed and sold frozen. After a few days, I took a package out of the freezer in Manila, defrosted the chorizos, stuck them in a cast iron pan with some water and once that evaporated, the fat from the chorizos themselves fried up the sausages.
I happen to like the chorizos to be still moist, but the crew, love theirs nearly bone dry and ruptured. Adjust cooking times to your liking. Have plenty of steamed rice (and fried eggs) at the ready and a nice dipping sauce of vinegar to complement the fatty and spicy chorizos. Yum.