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Colombian Chorizos

This time I bring you one of my favorite chorizos. Colombian chorizos, their texture and flavor are spectacular and making them is undoubtedly quite entertaining.

Hello everyone, today we will prepare Colombian sausages. The process of preparing them as such is not long, however the drying time makes the process seem endless, especially when you are eager to try them.


300 gr of spring onion

11 garlic cloves, minced

1 white onion \

1 red bell pepper. > Blend them together to make a marinade

1 green bell pepper. /

2 tsp oregano

2 tsp smoked paprika

1 tsp anato paste

1/2 tsp black pepper

4 tsp cumin

2.5 meters of pork tripe

1 beer

1 kilo of pork shoulder

1 kilo of pork belly

1 kilo of pork chop

This recipe is designed to make 3 kilos of chorizo and the amount you get will depend on the size you make them. We get 15 sausages.


Start two days before the date you want to eat them. The first step is to cut the spring onions very small. Then remove the skin and bones from the meat, as well as any excess fat. Cut all the meat into very small squares, you could also grind the meat but then it would lose the characteristic texture of Colombian sausages.

Now in a deep tray, place all the meat and add the beer, the marinade, garlic, spring onion, paprika, cumin, oregano, pepper and annatto. Mix everything with your hands very well, add three tablespoons of salt. Cover everything with plastic wrap making sure it comes in contact with the meat. Leave overnight in the fridge for the flavors to blend and concentrate.

The next day, prepare the pork tripe ahead of time. If the one you bought comes dehydrated, leave it for an hour in a bowl with plenty of warm water. If, on the other hand, your gut is fresh and salty, wash it super well inside and out with cold water.

Prepare the stuffing machine before you start making the sausages, so fill it with enough meat and turn it on until a little meat comes out of the end of the nozzle. This will prevent the gut from filling with air and bursting. Lubricate the nozzle with a few drops of oil and place the pork casing around the filling nozzle, tie the end with a little kitchen string and turn on the machine. Start stuffing slowly, letting the machine fill the casing but without forcing it or overfilling it, since the casing is delicate and if you put a lot of meat under pressure, it could end up bursting. When you are near the other end of the gut, close it with another piece of kitchen string or tie a knot with the gut itself.

Tie the sausages of the size you want with kitchen string. To mark the size, we first turn them on themselves and then tie them.

Now comes the drying or curing process. This step is not 100% necessary, but it is part of the traditional way of making chorizo and increases its flavor. In Colombia they usually dry them in the open air with temperatures that vary between 15 and 30ºC. We hang them in our kitchen where the temperature is 20ºC for 12 hours and during the night we put the fan indirectly to create air movement inside the kitchen.

The next day the sausages should be dry on the outside and their color should be more intense. It is time to take them down and put the ones that you are not going to eat in the freezer. The rest can be grilled, boiled, or whatever you like. Just prick the skin of the chorizo with a toothpick, to avoid that at the time of cooking the steam remains inside the chorizo and bursts it.

This time I prepared the grilled chorizos with fried patacones and a very simple guacamole. You can not imagine the aroma of these sausages and its flavor is very comforting, it feels like being in Colombia again.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have any of the ingredients listed or don't like something, feel free to replace it.

This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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