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Chorizo de Bilbao is a spicy, tender and juicy Spanish sausage generally made from pork and beef with lots of paprika. This sausage is popular in Spain and in the Philippines and many Filipino dishes with Spanish influence contains Chorizo de Bilbao. Making this sausage is not as hard as you think. The only thing is that is requires at least 4 days of curing time to make it. Maybe that is the reason why it is more expensive than a regular sausage or longganisa. I also wonder why it is called Chorizo de Bilbao where “Bilbao” is a municipality and city in Spain. The ingredients are basically the same as the pork longganisa, only the amount paprika in the ingredients and the way it is prepared makes the difference.
How to Make Chorizo…
View Full Recipe at Panlasang Pinoy
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