Salchichon Recipe Easy and Authentic Spanish Sausage Guide

If you’ve ever wished to bring the authentic taste of Spanish charcuterie right into your kitchen, then this Salchichon recipe is your perfect gateway. Salchichon, a traditional Spanish dry-cured sausage, is rich with flavor and history.

Made with simple yet bold ingredients like pork, garlic, and an aromatic blend of spices, it embodies rustic charm and culinary craftsmanship. Whether you’re a seasoned charcuterie enthusiast or a curious home cook, preparing salchichon at home is a rewarding experience that connects you with centuries-old traditions.

This recipe will guide you through the process of creating your own delicious salchichon, from selecting the right cuts of meat to the careful curing and drying stages. It’s perfect for those who love charcuterie boards, sandwiches, or just a savory snack.

Plus, making it yourself means you can adjust the spices to suit your palate. Ready to impress your guests or just treat yourself?

Let’s dive in!

Why You’ll Love This Recipe

Salchichon is more than just a sausage—it’s a celebration of flavor and tradition. This recipe offers:

• Authentic taste: Experience a genuine Spanish delicacy made fresh at home.
• Customizable spices: Tailor the seasoning to your liking, from mild to spicy.
• Natural ingredients: Use quality pork and simple spices without preservatives.
• Perfect for gatherings: Ideal for charcuterie boards, tapas, or as a flavorful addition to meals.
• Satisfying project: The process of curing and drying is gratifying and connects you to traditional culinary methods.

Plus, homemade salchichon tastes fresher and more vibrant than store-bought versions. With patience and care, you’ll create a product you can be proud of.

Ingredients

• 2.5 lbs (1.1 kg) pork shoulder, finely ground or chopped
• 0.5 lbs (225 g) pork fat, finely chopped
• 20 g kosher salt (about 1 tbsp)
• 5 g curing salt (Prague powder #2 or pink salt)
• 4 cloves garlic, minced
• 2 tbsp sweet smoked paprika
• 1 tsp black pepper, freshly ground
• 1 tsp ground nutmeg
• 1 tsp ground coriander
• 2 tbsp dry white wine
• Natural pork casings, soaked and rinsed (about 3 feet)
• Optional: pinch of crushed red pepper flakes for heat

Equipment

• Meat grinder or sharp knife for chopping
• Large mixing bowl
• Sausage stuffer or piping bag
• Kitchen scale for accurate measurements
• Thermometer (optional but recommended)
• Twine for tying sausages
• Drying chamber or cool, humid place for curing (55-60°F, ~70% humidity)
• Sharp knife for trimming
• Plastic wrap and airtight containers for storage

Instructions

1. Prepare the meat and fat: Trim any sinew or silver skin from the pork shoulder and fat. Cut into small chunks and chill completely in the refrigerator for easier grinding.
2. Grind the meat and fat: Using a meat grinder fitted with a medium or coarse plate, grind the pork shoulder and pork fat together. If you don’t have a grinder, finely chop with a sharp knife until you get a coarse texture.
3. Mix the seasoning: In a large mixing bowl, combine the ground meat and fat with kosher salt, curing salt, minced garlic, smoked paprika, black pepper, nutmeg, coriander, and optionally, red pepper flakes. Pour in the white wine and mix thoroughly with your hands or a spoon until the mixture becomes sticky and well combined. This helps the proteins bind and develop the right texture.
4. Stuff the casings: Rinse the pork casings thoroughly to remove excess salt. Fit them onto your sausage stuffer or a piping bag. Slowly stuff the sausage mixture into the casings, avoiding air pockets. Twist the sausages into about 12-inch links and tie the ends securely with twine.
5. Cure and dry: Hang the sausages in a cool, humid environment (55-60°F and 70% humidity) for about 4 to 6 weeks. This allows the flavors to develop and the sausage to dry properly. Check regularly for any mold — a white mold is normal and beneficial, but green or black mold should be wiped off with vinegar.
6. Check readiness: After curing, the salchichon should lose about 30-35% of its original weight. It should feel firm to the touch but not rock hard. Slice a piece to test flavor and texture. If satisfied, it’s ready to enjoy.
7. Storage: Wrap tightly in parchment paper or plastic wrap and store in the refrigerator. It can also be vacuum-sealed for longer storage.

Tips & Variations

“Patience is key when curing salchichon. Don’t rush the drying process, as it develops the best flavor and texture.”

• Spice it up: Add crushed red pepper or smoked chili powder for a spicier salchichon.
• Herbs: Incorporate finely chopped fresh thyme or rosemary for a herbal twist.
• Wine variations: Red wine can be used instead of white for a deeper flavor profile.
• Non-pork options: Try a mix of beef and pork for a different texture and taste.
• Drying tips: Use a curing chamber or a wine fridge set to the right temperature and humidity if your climate isn’t suitable.
• Starter cultures: For more consistent fermentation, consider using a starter culture designed for cured sausages.

Nutrition Facts

Serving Suggestions

Salchichon is incredibly versatile. Here are some tasty ways to enjoy it:

• Slice thinly and serve on a charcuterie board alongside cheeses, olives, and crusty bread.
• Add diced salchichon to scrambled eggs or an omelet for a flavorful breakfast boost.
• Use in sandwiches with fresh tomatoes, arugula, and a drizzle of olive oil.
• Incorporate into pasta dishes for a smoky, savory twist.
• Pair with Spanish red wines like Rioja or Tempranillo for an authentic experience.

If you love exploring different recipes, don’t miss our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a refreshing contrast, or try the hearty Vegan Potato Corn Chowder Recipe for Cozy Comfort Food to warm up your table.

Conclusion

Making your own salchichon is a delightful culinary adventure that rewards patience and precision. This traditional Spanish dry-cured sausage brings a burst of smoky, garlic-infused flavor to your table and offers endless serving possibilities.

With just a handful of quality ingredients and a few weeks of curing, you can create a gourmet product that stands out from store-bought options. Whether you’re crafting a tapas spread, adding depth to your meals, or simply enjoying a savory snack, homemade salchichon is sure to impress family and friends.

Don’t forget to explore other fantastic recipes on our site to complement your salchichon, such as the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a vibrant side, or the 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals if you’re looking for light yet flavorful meal options.

Happy curing and buen provecho!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Salchichon Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Salchichon is a traditional Spanish cured sausage made from pork and spices. It is flavorful and perfect for charcuterie boards or sandwiches.”, “prepTime”: “PT30M”, “cookTime”: “PT0S”, “totalTime”: “P30D”, “recipeYield”: “1 sausage (about 1 lb)”, “recipeIngredient”: [“2 lbs pork shoulder, finely ground”, “0.5 lbs pork fat, finely ground”, “20 g kosher salt”, “3 g black pepper, ground”, “2 g nutmeg, ground”, “2 g coriander seeds, crushed”, “2 g garlic powder”, “2 g smoked paprika”, “5 g dextrose or sugar”, “5 g curing salt (Prague powder #2)”, “1/4 cup dry red wine”, “Natural hog casing, soaked and rinsed”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix ground pork, pork fat, and curing salt thoroughly.”}, {“@type”: “HowToStep”, “text”: “Add spices, sugar, and red wine; mix until sticky.”}, {“@type”: “HowToStep”, “text”: “Stuff mixture into soaked hog casing tightly.”}, {“@type”: “HowToStep”, “text”: “Tie ends and prick casing to remove air bubbles.”}, {“@type”: “HowToStep”, “text”: “Hang in a cool, humid place (55-60\u00b0F, 70% humidity) for 30 days.”}, {“@type”: “HowToStep”, “text”: “Check regularly to ensure proper drying and cure.”}], “nutrition”: {“calories”: “350 kcal per 100g”, “proteinContent”: “20 g”, “fatContent”: “30 g”, “carbohydrateContent”: “1 g”}}