Chorizo De Bilbao Recipe

Chorizo De Bilbao RecipeChorizo De Bilbao Recipe

Chorizo De Bilbao Recipe

Try our new Chorizo De Bilbao Recipe and let us know what you think. Enjoy!
Course Main Course
Cuisine Filipino, Spanish
Prep Time 10 minutes
Cook Time 1 hour
Servings 30 pieces
Author Kusinerong Pinoy


  • ½ kg ground beef meat
  • ½ kg ground pork meat
  • ¼ kg pork fat cubed
  • ¼ tsp sazlitre
  • 2 tbsp fine salt
  • 2 tbsp white sugar
  • 3 tsp ground pepper
  • 1 head garlic minced
  • ¼ cup pimento
  • ¾ cup cooking oil


  • Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing.
  • The chorizo should be at least 4" long. Keep in refrigerator for 3 days.
  • On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick with fork to eliminate air bubbles in skin. Drain. Set aside broth.
  • Dry in the sun for a day or dry in the oven with a low heat (200 ° F) for 2 hours.
  • Place again in pan. Pour back broth (where chorizos were boiled). Add ¾ cup cooking oil or shortening. Simmer until sauces dries and only the oil is left.
  • Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.

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