Chorizo carupanero

Ingredients

Sausage

• 1 kgpork shoulder
• 250 gpork back fat
• 3 tspsalt
• 2 tbspannatto (onoto) seeds, or 1 tbsp annatto powder
• 3 tbspoil, for the annatto
• 1whole head garlic, crushed
• 1 tbspdried oregano
• 2 tspblack pepper
• 1 tspground cumin
• 2ají dulce peppers, chopped fine, or 1 sweet red pepper
• 100 mldry white wine or vinegar, very cold
• natural hog casing, about 2 m

To serve

• casabe or bread
• lime wedges
• guasacaca

Directions

1. Make the annatto oil first: heat the oil gently with the seeds for two minutes until it turns deep orange, then strain out the seeds and cool it completely.
2. Never let the annatto oil get hot enough to smoke. Burnt annatto turns bitter and dull brown, and the whole character of a carupanero is that deep orange colour.
3. Cut the pork and fat into cubes and freeze them 30 minutes until firm at the edges.
4. Mince coarsely, through an 8 mm plate. This is a rustic sausage and the grain of the meat should be visible in a cut end.
5. Keep everything cold. Warm fat smears and the cooked sausage renders out greasy.
6. Mix in the salt, garlic, oregano, pepper, cumin and ají dulce, then the cooled annatto oil and the very cold wine, working just until it comes together.
7. Fry a teaspoon and taste before you go further.
8. Fill the casings loosely and twist into short 10 cm links — carupaneros are sold in strings of small sausages at the Carúpano markets, not in long lengths.
9. Rest them uncovered in the fridge for 12 hours so the seasoning settles and the casing dries a little.
10. Grill over medium coals or fry gently for 20 to 30 minutes, turning often, until cooked to 71°C (160°F) in the centre. These are raw sausages with no cure, so they must be cooked through.
11. Serve hot with casabe, lime and guasacaca.

Technique

• Annatto oil warm, never smoking.
• Cold meat, coarse mince, loose filling, short links.
• Twelve hours in the fridge, then cooked to 71°C (160°F).

Substitutions

• Annatto powder or paprika if you cannot get the seeds, though the flavour is different.
• Ají dulce is the Venezuelan pepper and has no real substitute; a sweet red pepper with a little chilli is the nearest.
• Formed into patties if you have no casings.

Variations

• Eaten in a bread roll at the Carúpano carnival, which is when most of them are sold.
• Sliced into rice and black beans, or into a pot of sancocho.

History

From Carúpano in Sucre state, sold in strings at markets and eaten during the town’s famous carnival.

Frequently asked questions

What is Chorizo carupanero?

Chorizo carupanero is a charcuterie & cured from Venezuela: coarse pork sausage seasoned with garlic and annatto, grilled or fried. From Carúpano in Sucre state, sold in strings at markets and eaten during the town’s famous carnival.

How long does Chorizo carupanero take to make?

Chorizo carupanero takes 1 hour plus 12 hours resting of preparation and 30 min of cooking. The recipe makes makes about 12 sausages. It is rated medium to make.

What can I substitute in Chorizo carupanero?

Yes, within limits. Annatto powder or paprika if you cannot get the seeds, though the flavour is different. Ají dulce is the Venezuelan pepper and has no real substitute; a sweet red pepper with a little chilli is the nearest. Formed into patties if you have no casings.

What is the most important thing to get right in Chorizo carupanero?

Never let the annatto oil get hot enough to smoke. Burnt annatto turns bitter and dull brown, and the whole character of a carupanero is that deep orange colour.