SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

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I-am-Chorizo

Fire Starter
Original poster
Apr 5, 2024
61
119
Colombia
Dear SMF fellows,

This is my first contribution to the forum. I Apologize in advance for any inaccuracy since I am new to sausage making and English is not my First Language. I do not feel totally comfortable with the names of the pork cuts.

Brief Rundown: Santa Rosa de Cabal is a small town in the coffee producing region of Colombia. It is famous for chorizos which are proudly considered "Export Quality" by the town inhabitants. Chorizo from Santa Rosa is a pork sausage with mild flavor and a mix of fresh & dry seasonings. Conservative makers state that the original one should me made of minced pork but it is possible to find ground pork versions as well. It is considered a Lean Sausage, with less than 20% fat percentage with an onion/Garlic profile. It is not a Rollercoaster of flavor but the typical chorizo that anyone could like and therefore a solid option for and "Asado", choripan or breakfast.

My Approach: As a personal license I have added cilantro to the fresh seasoning mix. I decided to have the best of both worlds by mincing about 50% of the total meat and I am also betting to a fattier mix, thus, I added more minced fat. I hope that with good protein extraction, the action of cure#01 and proper smoking I will get a chunky yet totally binded sausage.

The Recipe
2kgs pork (70%lean 30%fat)
2.8 grs cure#01
Two sticks of finely chopped green onion
a handful of finely chopped Scallions
a handful of finely chopped cilantro
5 mashed garlic cloves or two tsp garlic powder
28 grs salt
2 tsp paprika
2 tsp cummin
1 tsp black pepper
Stuffed in natural casings
No liquid
No binder
OPTIONAL: Anato/Achiote for extra coloring ( I did not use it)

I attach photos of the cuts I used, the fresh vegetables and how the chorizos are looking after a few hours in the fridge (I got 22 out of the 2 kgs pork). They will remain curing in the fridge for 24 hrs unless you guys recommend a different course of action. After that, I am planning to smoke them for about 4-5 hours, Ice-cold bath and hanging them for blooming.

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Any feedback is well received!
 
Last edited by a moderator:
I’m liking all of that fine sausage work. Well done. Are you happy with the final taste and texture?
Hello There!

I don't know yet. Right now they are in the fridge. The 24hrs curing deadline finishes today at 22:00hrs. I think I'll be tasting them tomorrow for breakfast. So, if modifications to the plan should be Made...I think I am still on time. Hopefully I'll be posting the "chorizo cut" tomorrow.


Greetings from Colombia
 
Hello There!

I don't know yet. Right now they are in the fridge. The 24hrs curing deadline finishes today at 22:00hrs. I think I'll be tasting them tomorrow for breakfast. So, if modifications to the plan should be Made...I think I am still on time. Hopefully I'll be posting the "chorizo cut" tomorrow.


Greetings from Colombia
That is good news. Only about 12 hours is actually needed for rest on sausage, put that feather in your cap.
 
Hello fellows!

I followed the plan and finished the tasks of Smoking-Cold shower-Blooming at about 2:00 am. Today at about 7:00 I was Finally able to enjoy the results. I am extremely happy. I think that now, thanks to your techniques, I can control almost every importante aspect of My sausages and fairly accurately predict results.

Here I attach pics of the recipe results. Maybe someone else would like to give it a try someday.
 

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Hello fellows!

I followed the plan and finished the tasks of Smoking-Cold shower-Blooming at about 2:00 am. Today at about 7:00 I was Finally able to enjoy the results. I am extremely happy. I think that now, thanks to your techniques, I can control almost every importante aspect of My sausages and fairly accurately predict results.

Here I attach pics of the recipe results. Maybe someone else would like to give it a try someday.
Looks real good to me. Nice work. I think I will have to try your recipe. They look delicious.
 
I’m no sausage expert like others…..but I see nothing wrong with it. Heck, I’ll take a setting just like the last pic you posted.

Jim
 
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Sausage looks WOW.
You knocked it out of the park on your first time.
Most important is that you are happy with the results.
Changing recipes to your taste is the goal of home production.
Your English is very good.
I searched on Santa Rosa de Cabal sausage. What a history.
It is the same as specialty sausages one finds in any region of a country.
 
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Hello fellows!

I followed the plan and finished the tasks of Smoking-Cold shower-Blooming at about 2:00 am. Today at about 7:00 I was Finally able to enjoy the results. I am extremely happy. I think that now, thanks to your techniques, I can control almost every importante aspect of My sausages and fairly accurately predict results.

Here I attach pics of the recipe results. Maybe someone else would like to give it a try someday.
I made your recipe last night and rested overnight then stuffed them. I followed your recipe except I roasted the garlic first then I added sodium erythorbate (it’s a preservative made from vitamin C) and I added 60ml of red wine before I stuffed.

I have to say this is one of the most flavorful sausages I’ve made in a while. A lot going on with every bite. It’s a little on the rich side but very delicious. Thank you for sharing your recipe and culture.
 
Can someone point me to where I can get more information on "Smoking-Cold shower-Blooming"? Particularly the last two items?

I did a search in SMF and it points back to this post primarily. Perhaps I'm not using the correct search terms.

Thanks in advance.............
 
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Hello Mr.


I've Been reading about the sodium erythorbate for Ham curing...am I missing something if I do not add it to My chorizo?
I made your recipe last night and rested overnight then stuffed them. I followed your recipe except I roasted the garlic first then I added sodium erythorbate (it’s a preservative made from vitamin C) and I added 60ml of red wine before I stuffed.

I have to say this is one of the most flavorful sausages I’ve made in a while. A lot going on with every bite. It’s a little on the rich side but very delicious. Thank you for sharing your recipe and culture.
 
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