Chorizos Extremeños
"Se picaran hasta reducirlas a pasta 4 libras de magro de vaca y otras 4 de magro de cerdo con 4 de tocino fresco; entonces se sazona con sal, pimienta en polvo, bastante pimenton encarnado, un poco de picante y oregano y se pone en paraje fresco, dentro de una cazuela de barro hasta el dia siguiente, revolviendolo de vez en cuando; se llenaran intestinos de vaca preparados de antemano y se cortan a una distancia de un palmo, atandolos con bramante por sus dos extremidades, haciendo un manojo de 2 en 2 docenas. En esta disposicion se cuelgan, separandolos lo mas que se pueda para ahumarlos hasta que se queden prietos, colgandolos."
English Translation
"Four pounds of lean beef and another four of lean pork with four of fresh bacon are chopped until reduced to a paste; then they are seasoned with salt, ground pepper, plenty of sweet paprika, a little hot paprika, and oregano, and placed in a cool spot inside an earthenware casserole until the next day, stirring occasionally. Prepared cow intestines are then filled and cut at intervals of a handspan, tying them with twine at both ends, making a bundle of 2 or 2 dozen at a time. In this arrangement, they are hung, separating them as much as possible to smoke them until they become firm, leaving them hanging."
Note on the Original Text
This recipe is written in a straightforward, practical style, reflecting the oral traditions of family cookery rather than commercial standardization. Quantities are given by weight in 'libras' (pounds), a typical measurement of the time; today this equates to roughly 460 g per pound. The instructions are direct and assume the cook is familiar with butchery, casing preparation, and smoking. Spelling and phrasing are historic, such as 'palmo' for a handspan (about 20 cm), and the use of 'encarnado' (crimson) for red paprika. The term 'tocino' refers specifically to fresh, uncured pork fat, essential for moisture and flavor.
Title
Cuaderno de Recetas de Cocina de Hortensia Volante (1902)
You can also click the book image above to peruse the original tome
Writer
Hortensia Volante
Era
1902
Publisher
Unknown
Background
A charming early 20th-century manuscript brimming with delectable recipes, from croquetas to guiso de caracoles, lending a savory glimpse into the flavors of the era.
Kindly made available by
University of Texas at San Antonio
This recipe hails from the 'Cuaderno de Recetas de Cocina,' penned in 1902 by Hortensia Volante. It is a snapshot of early 20th-century Spanish home cooking, rich in regional traditions and household techniques passed down through generations. During this period, self-sufficiency and preservation were key elements of rural life in Extremadura. Homemade sausages like chorizo were crafted during the annual pig slaughter, a communal event that fed families throughout the year. The use of paprika in chorizo is a hallmark of Spanish charcuterie, and its liberal use here reflects both regional taste and local abundance.
Back in 1902, cooks would have used large wooden or stone chopping blocks and heavy knives to mince the meats manually, a labor-intensive but effective process. Earthenware (barro) pots were standard for marinating and resting the meat mixtures. Natural beef (and sometimes pork) intestines were cleaned and soaked to serve as sausage casings. Meat would be stuffed into casings using a funnel or hand-operated stuffer. The sausages were then tied with linen or hemp twine (bramante). Smoking was achieved using home-built smokehouses or fireplaces, with sausages suspended from ceiling beams or rods.
Prep Time
1 hr
Cook Time
0 mins
Servings
36
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 lbs lean beef
- 4 lbs lean pork
- 4 lbs fresh pork fat (backfat or belly fat)
- Salt (to taste, approx. 2-3% of total meat weight, e.g., 3.5-4.2 oz)
- Ground black pepper (to taste, e.g., 2-3 tbsp)
- Smoked paprika (pimentón dulce, approx. 4-6 tbsp)
- Hot smoked paprika or chili powder (to taste, e.g., 1-2 tbsp)
- Dried oregano (2-3 tbsp)
- Prepared beef or pork casings (substitute: modern sausage casings)
- Kitchen twine (for tying links)
Instructions
- To prepare Chorizos Extremeños in a modern kitchen, begin by finely mincing or grinding 4 lbs (1.8 kg) of lean beef, 4 lbs (1.8 kg) of lean pork, and 4 lbs (1.8 kg) of fresh pork fat.
- Mix these thoroughly in a large bowl.
- Add salt, ground black pepper, a generous amount of smoked paprika (ideally Spanish pimentón dulce), a small amount of hot smoked paprika or chili powder for heat, and dried oregano.
- Combine these ingredients well, ensuring the seasoning is evenly distributed throughout the meat mixture.
- Cover the mixture and allow it to rest in a cool place or the refrigerator overnight, stirring occasionally.
- The next day, fill prepared and cleaned beef casings (or substitute with pork casings) with the sausage mixture, tying off every 8 inches to make links.
- Tie each end with kitchen twine and group the sausages in bunches of 24.
- Hang the sausages in a well-ventilated area, separated as much as possible, and smoke them until they have firmed up and dried.
- The sausages are then ready for further drying or consumption.
Estimated Calories
400 per serving
Cooking Estimates
Preparation takes about 1 hour, including grinding, mixing, and stuffing the casings. There's no cooking time, but the sausages should rest overnight in the fridge and then hang for drying and optional smoking. Each serving contains about 400 calories, and this recipe makes around 36 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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