How to Make Spanish Chorizo for Food Cart Business

Chorizo or sausage is a term encompassing several types of pork sausage originating from Iberian Peninsula. Spanish chorizo is made from coarsely chopped fatty pork (70% lean and 30% fat) usually seasoned with chili, paprika and garlic. The mild Spanish paprika gives this sausage a characteristics flavor. This can be served with fried eggs and fried rice and “atsara”, a special “longsilog” dish which is good for business.

One kilogram will yield 20 serving portions of longsilog. One serving of longsilog could be sold at P30-P35 per piece. Gross sale ranges from P600-P700 per kilogram. Fifty (50%) is allocated for the cost of rice, eggs and atsara. Gross sales of P600 will have a profit of P300.

You Will be Needing

Meat material

  • 500 gms Beef lean, ground finely
  • 500 gms Pork lean with fat, ground finely

Curing Mix

  • 1 tbsp Salt, refined
  • 1 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vit. C powder
  • Dissolve the 4 ingredints into 1/4 cup Chilled water


  • 1/4 cup TVP
  • 1/2 tsp Carageenan
  • 1 tbsp Isolate
  • 1/2 tsp Pro-plus
  • 1/4 cup Chilled water


  • 2 tsp Garlic powder
  • 2 tsp White pepper
  • 1/2 tsp Meat enhancer
  • 2 tbsp Peanuts, boiled or toasted, ground coarsely or chopped
  • 2 tbsp Anisado wine
  • 1 tsp Paprika
  • 1/4 tsp Smoked flavor
  • 1/2 tsp MSG (vetsin)
  • 1/2 tsp Beef aroma
  • 1 tsp BF blend


  1. Select good quality raw materials.
  2. Measure and weigh all the ingredients.
  3. Mix meat with first four ingredients: salt, curing salt, phosphate and vit. C powder in chilled water. Mix until tacky. Add extenders and mix until well blended.
  4. Combine seasonings, add and mix by hand or mixer until tacky.
  5. Cure overnight in the refrigerator for 8-12 hours.
  6. Stuff into casing (4 inches long); Link into 4 inches long.
  7. Smoke for 2-3 hours in a smokehouse (if available) or place in an oven or turbo cooker at 200°F for 20-30 minutes to allow color development. Cooking in water may also be done by immersion in 71°C (160°F) water with little salt, pepper and oregano. Allow an hour per inch diameter of the sausage until it reaches an internal temperature of 68°C (150°F).
  8. Cool in chilled water, package, weigh and label. Refrigerate or freeze. Slice thin for sandwiches.
  9. Yield is 1 kg.

For ingredients, contact Spices and Foodmix House at 411-1349, 742-7866, 742-0826.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment moderation is enabled. Your comment may take some time to appear.