Main dishes
Fresh Colombian Santarrosano chorizo
Fresh Santa Rosa de Cabal inspired pork sausage with spring onion, garlic and cumin, stuffed and cooked through.
- Total time
- 125 min
- Servings
- 8
- Difficulty
- Intermediate
- Cuisine
- Colombian, Santa Rosa de Cabal
Ingredients
Method
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
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
Fresh Santa Rosa de Cabal inspired pork sausage with spring onion, garlic and cumin, stuffed and cooked through.
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.
