Cured Sausage Recipe

Cured Sausage 

Enjoy delicious, Spanish-style chorizo.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 5
  • Serving size: 6-8 sausages
  • Prep time: 5 hours
  • Cure time: 42-56 days
  • Meat temp: Cured


  • 5 g Prague powder #2 
  • 62 g sea salt 
  • 2 tbsp white wine
  • 10 threads saffron 
  • 1/2 cup paprika
  • 3 tbsp onion granules 
  • 1 tbsp nutmeg 
  • 5 lbs short rib meat (excluding bones) 
  • Beef casings 


  1. Ground the short ribs to a fine ground in your meat grinder. It is very important to weigh your ingredients here. Prague powder can be toxic in high amounts, so eyeballing it isn’t a good idea. The ratio I’ve given you is perfect. Don’t be scared by the “can be toxic”, it’ll be okay I promise.
  2. Add the Prague powder, white wine, sea salt, saffron, paprika, onion and nutmeg. Mix for 5 minutes. It needs to be very well incorporated (you do not need the Prague powder if you’re going to make fresh sausage). 
  3. Let the mix set refrigerated overnight.
  4. Soak the beef casings in water for one hour. Then, open the ends and rinse the insides free of all their salt. 
  5. Tie an end to the sausage with a double knot, and begin to stuff the sausage, pack them full. Fill to your desired lengths and repeat. Weigh and label each sausage 
  6. Take a corn holding pick or a clean needle and stab the casing all over. Don’t stab downward or use a knife as this will cause the weight to collapse and the sausage to rip open. 
  7. Hang in the back of your fridge tied to SOMETHING. I use string to tie to my sausage ends then tie around the back of my fridge shelves. Make sure nothing touches them while they age. 
  8. After about 6 weeks, weigh the sausage again. When they have lost 30% of their moisture, they’re ready to slice and eat! You can let them age another 3 weeks if you like a very dry sausage.

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
Subscribe to the Designer Beef Blog

Weekly Blog

Related Posts

World Carnivore Month & Carnivore Diet Resources

Chili Recipe

Borscht Recipe


Create your diamond in the field, today, with Designer Beef.

Subscribe to the Designer Beef Blog

*Hanging weight

Copyright 2021 Designer Beef | All rights reserved | Policy | Privacy PolicyContact Us | FAQ

Design My Beef.

Call 214-838-5284 for faster service during regular business hours.

As featured on

What customers say?