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Spanish Chorizo Spice Pack

  • The Salchicha is a fresh sausage version of the more commonly recognised, cured and fermented Chorizo.
0.50 KGS
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Product Description

The Spanish Chorizo Spice Mix contains an exciting combination of spices including pepper, garlic, and smoked paprika and produces a highly spiced sausage with a vibrant red colour.

This is a fresh sausage version of the more commonly recognised, cured, fermented and air-dried Chorizo.

To make 5kgs of Spanish Chorizo, you will need:

  • 1 Pack of Spanish Chorizo Spice Mix
  • 2.825kg Lean Pork
  • 1.35kg Pork Fat
  • 500ml Chilled Water
  • 1 pkt Hog Casings


  1. Mince meats through a coarse 8mm plate keeping the pork fat separate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
  2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
  3. Pass the mixture through a 5mm mincing plate. (If you do not have a mincer, you can skip this step)
  4. Blend with the pork fat until the desired texture is achieved.
  5. Fill the sausage casings.  (The Gonzo MkII Sausage Stuffer is handy here)
  6. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.



    1. Slow cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C.
    2. Rapidly cool under cold running water.
    3. Store in the fridge.


  1. Pan-fry or BBQ and enjoy!

*** Note: If you wish to make Spanish Chorizo in the traditional air-cured method, you will need to add Prague Powder #2 to the mix in the dosage recommended in the Prague Powder #2 instructions.

*** This product is Gluten-Free ***


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Product Reviews

  1. Perfect

    Posted by Unclebigdave on 11th Aug 2016

    Pretty damn good.. We always add a little chilli powder (Aji Limone)

    Hot smoked for 25 min.

  2. Very Nice!

    Posted by Mick. on 30th Dec 2015

    Have done about 5 packs of this now.
    Begin the cure by smoking with Mesquite & Apple wood for the first 45 mins.
    Always a hit!

  3. Twiggy sticks

    Posted by Jezz on 17th Jun 2015

    Hi Iv used this spice mix along with some liquid smoke and ground chilli and put it into a piping gun without casings and put them into a dehydrator and have made twiggy sticks big hit with my mates

  4. Viva Chorizo!

    Posted by Jeff on 29th Nov 2014

    It seems the sausage spice pack I love the most is the one I've tasted most recently, and I've just taken the Chorizo from the oven. The smokey paprika and chilli are still dancing flamenco on my tongue. Ole!

    They're the best sausage I've made. I only ran 1/3 of the mix through the 5mm grinder and left the remainder coarse. I added a touch extra smoked paprika, chilli and maximal pork fat.

  5. Best Chorizo Mix

    Posted by Sergio on 12th Sep 2013

    It works perfect and the mix are just right. I love it.

  6. Good Value

    Posted by Unknown on 9th May 2012

    Very good combination of spices, but I like it with some smoked paprika

  7. veeeeeery good

    Posted by narelle on 2nd Oct 2011

    this mix is extremely good i added a little extra ground chilli to the mix cause we like it hot a hugarian friend thinks they are the best he,s had highly recommend

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