Main dishes
Homemade Santarrosano Chorizo: Fresh Colombian Sausage
Fresh Santa Rosa de Cabal inspired pork sausage with spring onion, garlic and cumin, stuffed and cooked through.
- Total time
- 2 hr 5 min
- Preparation
- 45 min
- Cooking
- 20 min
- Rest / waiting
- 1 hr
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- Colombian, Santa Rosa de Cabal
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Chill and prep
Keep pork and fat very cold. Chop coarsely with spring onion and garlic; rinse and soak casing according to its directions.
Mix and chill
Mix meat, fat, onion, garlic, vinegar, salt, cumin, pepper, oregano and garlic powder. Cover and chill 60 minutes; do not leave at room temperature.
Stuff the links
Fill casing gently, push out air pockets and twist into eight links. Without a stuffer, form eight patties and cook the same way.
Cook thoroughly
Cook in a skillet over medium-low heat 15–20 minutes, turning, until browned. Check 71°C (160°F) at each center; avoid piercing while cooking.
Serve hot
Rest 3 minutes and serve eight hot links, perhaps with arepa. Refrigerate leftovers promptly.
The step photos are illustrative.
Notes
Do not air-dry raw meat. Keep mixture and links chilled, use cold tools and cook centers to 71°C (160°F). This is a fresh, uncured home adaptation.
References: FoodSafety.gov.
More meat recipes for another meal
Nutrition facts
1 serving
- Protein
- 20 g
- Carbohydrates
- 2.1 g
- Fat
- 34.6 g
- Saturated fat
- 11.8 g
- Fiber
- 0.6 g
- Sugars
- 0.3 g
- Sodium
- 670 mg
Estimate per link without arepa; pan drippings and link size vary.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This homemade Santarrosano chorizo is a fresh sausage inspired by Santa Rosa de Cabal, Colombia. It uses 800 g pork shoulder and 200 g pork fat, with spring onion, garlic and cumin, divided into 8 pieces. It is not cured or air-dried.
Keep the meat and fat cold while preparing. Mix until combined and slightly sticky, working in batches if the mixture warms. Fill the casing without stretching it tightly so it is less likely to split.
Allow about 125 minutes, including 60 minutes in the fridge. Brown over medium-low heat and check 71 °C (160 °F) in the center; exterior color does not confirm doneness. Without casings or a stuffer, shape patties from the same mixture.
Frequently asked questions
Should the sausages dry for a day?
No. These are fresh sausages: refrigerate and cook the same day or freeze raw links.
What if I have no casing?
Shape patties from the same mix and cook centers to 71°C.
What meat is used for homemade Santarrosano chorizo?
This recipe uses 800 g pork shoulder and 200 g pork fat for 8 pieces. Chop coarsely and keep everything cold; very lean meat changes the juiciness.
How do I stop the casings splitting?
Do not overfill; cook over medium-low heat and turn with tongs. Check 71 °C (160 °F) in the center with a thermometer rather than piercing repeatedly.
What do you serve it with?
Serve hot with arepa and ají. The fully cooked sausage also works in a separate chickpea and chorizo dish.
