Take your sausage making to the next level with Misty Gully Spicy Spanish Chorizo Seasoning. Designed for traditional Spanish-style chorizo, this blend delivers bold paprika, garlic and spice notes—perfect for crafting rich, smoky, air-dried sausages at home.
Whether you're getting into curing for the first time or refining your technique, this seasoning provides the backbone for proper chorizo with that deep red colour and unmistakable flavour.
🔥 Flavour Profile
This is a classic Spanish chorizo profile built around paprika and garlic.
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Smoky & rich – Paprika delivers colour and depth
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Garlicky – Strong savoury backbone essential to chorizo
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Warm spice – Cayenne adds a gentle kick without overpowering
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Balanced savoury – Salt and spices bring everything together
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Slight sweetness – Sugar rounds out the spice and aids fermentation
👉 Expect a bold, slightly spicy sausage with a deep red colour and intense aroma.
🍖 Best Used On
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Pork shoulder – Ideal fat content for traditional chorizo
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Pork shoulder + back fat – Classic 80/20 ratio for drying
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Fatty pork trim – Great for using whole-animal breakdown
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Chorizo-style mince – Use fresh without curing for quick meals
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Diced pork (for cooking chorizo) – Skip casing and use loose
💪 Why BBQ & Charcuterie Fans Love It
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Authentic chorizo flavour – Built around traditional spice ratios
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Perfect for curing projects – Designed for fermented sausages
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Deep colour development – Paprika gives that signature red look
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Flexible use – Works for fresh or dried sausage
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Beginner-friendly entry into curing – Clear process to follow
🧂 Ingredient Breakdown
| Ingredient |
What it does |
| Salt |
Essential for preservation and flavour |
| Paprika |
Provides colour, smokiness and signature chorizo taste |
| Garlic |
Core savoury flavour in Spanish sausage |
| Cayenne Pepper |
Adds heat and depth |
| Pepper |
Balances flavour with mild spice |
| Sugar |
Supports fermentation and balances salt |
| Spices |
Rounds out complexity |
🔥 How to Use It (Traditional Chorizo Method)
Basic Batch (5kg)
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Prepare meat
- 4kg pork shoulder
- 1kg pork back fat
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Mince meat
- Use 8mm plate
- Keep meat very cold (near frozen)
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Mix ingredients
- Add full seasoning pack
- Add 5g Bactoferm F1 (starter culture)
- Add 15g curing salt (#2)
- Mix until sticky and well bound
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Stuff into casings
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Fermentation stage
- Hang at 25–30°C
- 80–90% humidity
- For 24 hours
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Drying stage
- Move to 12–14°C
- ~80% humidity
- Dry for 4–8 weeks
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Target weight loss
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30–43% reduction before ready
⚠️ Important Notes
- Fermented sausage requires proper hygiene and control
- Always use curing salt when drying meat
- Results vary depending on environment
🍳 Cooking Methods (Fresh Chorizo Option)
If you prefer not to cure, you can use this seasoning for fresh chorizo:
🔥 BBQ / Grill
- Temp: 180–200°C
- Time: 12–15 minutes
🍳 Pan Fry
- Medium heat
- Cook 10–12 minutes
🌡️ Internal Temp
- Cook fresh sausage to 72°C
🪵 Wood Pairings
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Hickory – Strong smoke complements paprika
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Oak – Traditional Spanish-style pairing
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Cherry – Adds sweetness and colour
👉 Avoid very light woods if you want bold chorizo flavour.
🍽️ Recipe Ideas
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Spanish Chorizo Tapas
Sliced and pan-fried with olive oil
Suggested internal link: See full recipe
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Chorizo & Egg Breakfast Skillet
Crumbled chorizo with eggs and potatoes
Suggested internal link: See full recipe
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BBQ Chorizo Sausages
Fresh sausages cooked over charcoal
Suggested internal link: See full recipe
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Chorizo Pasta
Rich tomato-based dish with sliced sausage
Suggested internal link: See full recipe
📦 Product Details
| Feature |
Details |
| Brand |
Misty Gully |
| Product |
Spicy Spanish Chorizo Seasoning |
| Size |
345g |
| Yield |
Makes approx. 5kg sausages |
| Meat Type |
Pork |
| Heat Level |
Medium (inferred) |
| Use |
Fresh or cured sausage |
| Storage |
Cool, dry place |
❓ FAQs
Is this for fresh or cured chorizo?
It can be used for both, but it’s designed for traditional cured chorizo.
Do I need curing salt?
Yes, if you are drying the sausage. Not needed for fresh use.
What is Bactoferm F1?
A starter culture that helps safe fermentation and flavour development.
Can I skip fermentation?
Yes, and cook it as fresh sausage instead.
How spicy is it?
Medium heat—noticeable but not overpowering.
Can I use beef instead of pork?
You can, but pork fat gives the best texture and flavour.
Why is weight loss important?
It indicates moisture reduction and proper curing.
🔥 Order Yours Today
Make bold, authentic Spanish-style chorizo at home—whether you’re firing up the BBQ or stepping into the world of curing.
