Never Miss A Post

Receive fresh content direct to your inbox
Loading

Colombian Chorizo

This beautiful and very flavor sausage recipe came to us by way of our 2 Guys & A Cooler Subreddit. A redditor by the name of Powerful_watch_Rasca contacted me with his family’s recipe. I hope you enjoy

Follow basic cured sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe
4.72 from 7 votes

Colombian Chorizo

A fresh and vibrant sausage from Colombia
Prep Time20 minutes
Cook Time5 minutes
3 days
Total Time3 days 25 minutes
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat along with the chopped green onions and chopped cilantro on a course plate (10mm or 12mm)
  • Mix the chilled meat, spices, and any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
  • Cover the meat and refrigerate overnight.
  • The next day stuff your sausage into its casing and hang to dry in a cool area. You can hang these in your kitchen. Placing a fan in front of the sausages will help them dry out a little faster. You can hang these for 12 – 24 hours at room temperature. Ideal temps are 70f (21c) – 86f (30c)
  • Once your sausage has dried out a bit they are finished. Either freeze for later or cook to an internal of 155f (68c). Enjoy.

Notes

  • This chorizo is most commonly hung for 24 hours with a fan on it at room temperature. This would be my recommendation for this recipe.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

17 thoughts on “Colombian Chorizo”

      1. 5 stars
        Making this Colombia sausage for the first time I have two visitors from Bogata in my home and I don’t understand the difference between the two cilantros. She is showing me green onions what is the spelling

        1. Don’t get caught up in the cilantro, use what you can get. The flavors are virtually the same. Green onions are also in this recipe so you will need both

  1. 5 stars
    Been watching your videos this season. Amazing. Also went back to watch previous seasons. Seeing your enthusiasm and love in sharing is awesome. The camera work has come a long ways since season 1. Thanks for sharing your knowledge and recipes with us.

    1. This recipe is the original recipe. The only difference is the annato that I added. The original recipe called for an ingredient called “colour”. It’s a flavorless color additive.

  2. Velimatti Ollilainen

    Hi Eric
    How would you substitute cilantro as I belong to the population that tastes soapy-flavored aldehydes in cilantro leaves/coriander

  3. I’m making this today. One issue is: I can change the weight of the meat but when the recipe goes to print the recipe resets to 1000 grams. Other recipes are working fine for me.

      1. The wp recipe plugin is still broken when you try to adjust the volume or us/metric when in the print view page.
        When viewing the recipe in the initial page you can change the volume and the recipe line items change accordingly.

  4. Wouldn’t it be better to stuff this as soon as mixing is done and let it sit in casings for 24hrs in the fridge to let the cure work? Does it get harder to stuff by letting it sit in bulk first?

    1. You can do it that way. The reason I did it the way I did was because I was following a recipe submitted to me by a Columbian. I didn’t notice that it was any harder to stuff the following day, but I suppose it all depends on the type of stuffer you have.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top