CHORIZO CRIOLLO / Latin American BBQ Sausage Recipe

CHORIZO CRIOLLO / Latin American BBQ sausage
(Fresh sausage type, coarse mixture)


Raw materials: calculated for 10 kg batch
75.00 % Pork meat trimmings 7.500 kg
20.00 % Beef meat trimmings 2.000 kg
5.00 % Pork back fat 0.500 kg

(per kg of raw materials) (total for 10 kg)
16.00 g Common salt (refined) 160.00 g

(per kg of raw materials) (total for 10 kg)
4.00 g Pepper, ground 40.00 g
3.00 g Pepper, broken corns 30.00 g
3.00 g Red wine 30.00 g
1.00 g Cane sugar 10.00 g
1.00 g Garlic, fresh 10.00 g


  1. CUT Fresh meat trimmings into small pieces
  2. MIX Meat trimmings, additives and seasonings
  3. GRIND Mixture 5 mm
  4. STUFF Into natural hog casings (24-26 mm)
  5. PORTION Link to sausages of desired size (60-100 g)
  6. STORE Below +4°C, shelf life < 4 days
  7. PREPARE Fry in a frying pan or roast on a grill


Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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