Chorizo Seasoning

Chorizo seasoning: Norwegian blend with smoked paprika and 0.098 percent nitrite

A seasoning blend for homemade chorizo. Smoked sweet paprika carries the flavour, with chili, cayenne, ground fennel and black pepper around it. The blend contains 0.098 percent sodium nitrite (E250), which contributes colour and a measure of safety, and our own chorizo recipe uses 23 to 25 grams per kilo of mix.

What makes a chorizo a chorizo is the paprika, not the chili. This blend uses smoked sweet paprika as the carrier, with chili and cayenne as background heat, and ground fennel for the sweet aniseed note you recognise from Spanish charcuterie. The nitrite in the blend is modest, and that matters: at 25 grams of seasoning per kilo of mix it contributes around 24 milligrams of nitrite per kilo of meat. That gives colour and some protection, but it is not a complete cure. If you plan to hang the chorizo to dry, you need curing salt as well.

Features

• Smoked paprika as carrier: Sweet smoked paprika brings colour and depth, chili and cayenne bring the heat.
• Ground fennel: The sweet aniseed note that separates Spanish chorizo from an ordinary paprika sausage.
• Nitrite in a known amount: 0.098 percent sodium nitrite, so you can fold it into your own nitrite calculation.
• None of the 14 allergens: The producer confirms no on every one, traces included.
• Norwegian production: The blend is produced in Norway and is declared GMO free.

How to use

1. Dice the pork and back fat and put them in the freezer until the edges are firm.
2. Grind the meat and fat on a coarse plate.
3. Weigh 23 to 25 grams of chorizo seasoning per kilo of mix and work it in thoroughly.
4. Weigh the salt, and curing salt if you are drying the sausage, allowing for the roughly 24 milligrams of nitrite the seasoning already supplies.
5. Rest the mix cold overnight so the seasoning draws in.
6. Stuff into hog casings, then fry the sausages fresh or hang them to dry.

Dosage guide

Specifications

FAQ Frequently asked questions