Colombian chorizo is one of the country’s most beloved traditional sausages. Made with seasoned pork, garlic, onions, cumin, and natural coloring, it is a staple at barbecues, festivals, family gatherings, and traditional celebrations.
Several regional styles exist throughout Colombia, with particularly famous varieties coming from Santa Rosa de Cabal, Antioquia, and the Coffee Region. Its juicy texture and rich flavor have made it one of the nation’s most iconic sausages.
Ingredients
- 1 kg ground pork
- 300 g pork fat or bacon, finely diced
- 150 g finely chopped scallions (3 stalks)
- 20 g crushed garlic (4 cloves)
- 30 ml white vinegar (2 tablespoons)
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 15 g salt (1 tablespoon)
- 10 g annatto powder or paste (2 teaspoons)
- 5 g dried oregano (1 teaspoon)
- 3 meters cleaned natural pork casings
Preparation
- Prepare the mixture, combine the pork, pork fat, scallions, garlic, vinegar, cumin, pepper, salt, annatto, and oregano. Mix thoroughly until evenly incorporated.
- Rest the seasoning, cover the mixture and refrigerate for 4 hours to allow the flavors to develop.
- Stuff the casings, fill the natural casings using a sausage stuffer or funnel. Form links about 12 to 15 cm long and tie them securely.
- Dry the sausages, place them on a rack or hang them in the refrigerator for about 2 hours to reduce surface moisture.
- Cook the chorizos, grill over medium heat for 20 to 25 minutes, turning frequently until fully cooked and evenly browned.
- Serve immediately, enjoy hot with traditional Colombian accompaniments.
Chef’s Tips
Maintain a balanced ratio of meat to fat for the best texture.
Avoid piercing the casings during cooking to retain moisture.
Medium heat ensures even cooking without burning the exterior.
Traditional Variations
Antioquian versions often contain more garlic and scallions.
Some Coffee Region recipes include a light smoky finish during drying or cooking.
How to Serve
Serve Colombian chorizo with arepas, boiled creamer potatoes, cassava, or fried green plantains. Traditional accompaniments include hogao, homemade hot sauce, and fresh lime wedges.
Recommended Side Dishes
- Colombian arepas
- Boiled creamer potatoes
- Boiled cassava
- Fried green plantains
- Hogao
- Homemade hot sauce
Fun Fact
The chorizo from Santa Rosa de Cabal, located in the department of Risaralda, is among the most famous sausages in Colombia and has helped popularize Colombian chorizo nationwide.
Today it remains a centerpiece of traditional Colombian barbecues and food festivals.
Frequently Asked Questions
Traditionally, pork and pork fat are used to achieve its characteristic juicy texture.
Yes. While grilling provides the best flavor, it can also be cooked in a skillet.
Up to 3 days when properly refrigerated.
Yes. It can be frozen for up to 3 months.
