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.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
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
Colombian Chorizo
Ingredients
- 1000 g pork shoulder 70/30
- 15 g kosher salt
- 2.5 g insta cure #1
- 1.5 g black pepper
- 1.5 g paprika
- 3 g cumin
- 15 g minced garlic
- 100 g green onions finely chopped
- 40 g cilantro finely chopped
- 100 g light beer
- 30 ml annato liquid optional for color | add more or less to get the color you want
- 29-32mm hog casings
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.
why so late today
will this change again, is there a schedule we can follow?
I wasn’t late. 10am (GMT-5) 😉
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
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
hahshsha Kosher salt (jewish whick ddont eat pork) to make pork chorizo . hahahaha
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.
Thank you. I agree. We’ve come a long way in 4-5 years😉
Could you add the ingredients from the original recipe as well? Not sure if the template lets you do that or not.
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.
I can’t wait to try
Hi Eric
How would you substitute cilantro as I belong to the population that tastes soapy-flavored aldehydes in cilantro leaves/coriander
I would add a little parsley or just omit it
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.
That should have been resolved.
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.
That should have been fixed by now. Let me know if it’s still giving you problems
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?
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.
Hi Eric,
Absolutely fantastic video. I’ve tried this sausage in Bogotá some years ago. Found a taste for them so wasn’t surprised that there are just as many producers and variations as there are football fans.
Cant wait to get into Celebrating Sausage Season 5.
Pls dont stop what you are doing, we out here need great simple to follow tutorials.
Spud in Oz
Thanks!!