Make Spanish Chorizo Sausage

Make Spanish Chorizo Sausage

Make Spanish Chorizo Sausage

Going back, more Spanish families lived in the country. More-often-than-not, they'd have a little plot of land, where they'd grow their own vegetables, keep some chickens... and fatten a pig.

The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together - each having their own particular role to play - and kill the pig.

In Spanish, this slaughtering of the pig is known as the "matanza", and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing. Why did the "matanza" traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as - even to-day - more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen. Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!

The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn't clot, for this was needed for mixing with rice and spices to make "morcilla" or black pudding.

It was also the task of the females to make the chorizo sausages. For this, they would take the pig's intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors. And now, for those of you with a pig roaming around in your garden, which you plan to slaughter in November, here's a basic recipe for making your very own, tasty, chorizo sausage!...

Chorizo Recipe

Ingredients:

- 1 kilo pork
- 40 gr paprika - sweet or spicy, according to taste
- 2 cloves garlic - peeled and crushed
- 20 gr salt
- 50 cm pig's intestine
- A little water

Method:

1. Chop up the pork fairly finely.
2. Mix in the paprika, garlic, and salt.
3. If necessary, use a little water to facilitate mixing.
4. Cover with cling film.
5. Leave in fridge 24-48 hours.
6. Fill intestine with the mixture, leaving a few centimetres of intestine free at one end.
7. Tie a knot in the end of the intestine.
8. Leave to hang in a well-ventilated place, normally for 3 months plus.

Well, I do hope all this talk of killing pigs and filling intestines won't put you off enjoying all those delicious chorizo sausages you'll find in Spain!

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