Made from top-tier pork seasoned with pimentón, and pepper, and laced with cumin and oregano, Chorizo de Bilbao is a best-selling Philippine chorizo.
But, what exactly is chorizo bilbao? Why is it popular? How to cook chorizo bilbao? Keep reading to find the answers to these questions and more!
What is Chorizo de Bilbao?
Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Filipino pork and beef dry sausage.
It was originally produced by Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating from the branding coined by Genato from his family’s original home city of Bilbao, Spain.
Today, most of the production has shifted to the American company Marca El Rey, who copied the branding.
The sausages are popular among Filipino American communities in the United States and the Philippines.
The ingredients of Chorizo de Bilbao are mostly identical to other unsweet Filipino longganisas, except for the addition of paprika and the dry and fine texture similar to pepperoni.
According to MenuwithNutrition, Chorizo de Bilbao contains:
|Amount per serving||330 cal|
*Percent daily values are based on a 2000-calorie diet.
How to Make Chorizo de Bilbao
Want to make your very own Chorizo de Bilbao at home? Here are easy-to-follow steps you can follow:
|Cured Chorizo Bilbao||Uncured Chorizo Bilbao|
500g lean beef, ground coarsely300g lean pork, ground coarsely200g cubed pork back fat1 tbsp. refined salt 1/2 tsp. curing salt1 tsp. phosphate dissolved in 1/4 cup water1/4 tsp. vitamin C powder2 1/4 tbsp. refined sugar2 1/2 tsp. ground black pepper5-9 tbsp. Spanish paprika2 tbsp. chopped fried garlic1/2 tsp. MSG (Vetsin)1/2 tsp. meat enhancer
1/2 lb. chorizo, crumbled1 tbsp. canola oil1/2 lb. finely-chopped onion3 cloves minced garlic1 tbsp. ground cumin1 tbsp. ground coriander 1/2 tsp. allspice1/4 tsp. chili powder1/4 cup freshly chopped parsley
Making Cured Chorizo Bilbao
- Prepare the meat. You should have 500g of lean beef, 300g of lean pork, and 200g of pork back fat. Grind the lean meat coarsely and cube the pork back fat.
- Mix the meat with the first four curing ingredients. The first four ingredients are 1 tbsp. refined salt, 1/2 tsp. curing salt, 1 tsp. phosphate dissolved in 1/4 cup water, and 1/4 tsp. vitamin C powder. Mix the meat with these four ingredients until it is tacky.
- Blend the seasonings into the meat. Now add the remaining ingredients and mix them into the meat until they’ve been blended evenly.
- Cure the meat at room temperature for 8-10 hours. If you put it in the refrigerator instead, then it will take 1-2 days.
- Stuff the meat into natural or collagen casings. The casings should each be about 4 inches (10.2 cm) long. Link the meat clockwise and counterclockwise.
- Dry the meat. You can dry the meat in an oven or in turbo with a temperature of 115°F (46°C) for 20 minutes. Alternatively, you can leave it under the sun for 4 hours.
- Pack the meat. You can pack the meat into polyethylene bags or put the sausages in brown bottles and pour boiling animal fat over them.
- Store the meat. You can store the meat at room temperature for 4 months, or 6-9 months inside a freezer.
Making Uncured Chorizo Bilbao
- Heat the canola oil in a large skillet over medium heat. Wait at least 1 minute for the oil to start bubbling a little bit.
- Add the chorizo and cook it for 5 minutes. This will give it enough time to turn nice and brown.
- Add the onions and garlic and cook them until they are translucent and aromatic. Add 1/2 lb. finely-chopped onion and 3 cloves minced garlic and cook them for at least 2-3 minutes.
- Add the cumin, coriander, allspice, and chili powder. Add 1 tbsp. ground cumin, 1 tbsp. ground coriander, 1/2 tsp. allspice, and 1/4 tsp. chili powder to the sausage. Stir the ingredients until you’ve combined them all.
- Serve. Serve the sausage hot, sprinkled with 1/4 cup of chopped parsley.
Delicious Chorizo de Bilbao Recipes
Looking for some delicious Chorizo de Bilbao recipes? Here are some you can try!
Chicken with Chorizo
This a simple, sauce-special recipe for a delicious meal you can enjoy with family and friends!
- 2 Tbsp oil
- 2 Tbsp garlic, minced
- 1/2 cup onion, red, chopped
- 1/2 cup Chorizo de Bilbao, rondelle
- 1 kg chicken, thigh
- 1 pouch DEL MONTE Original Style Tomato Sauce (250g)
- 1 cup water
- 2 tsp rosemary, dried
- 1/2 pc chicken bouillon cube
- 1/2 cup green olives, pitted, sliced
- 1 pc lime, (optional), sliced into wedges
- In a pot, heat oil and sauté garlic and onion until aromatic.
- Add chorizo and sauté until fat is rendered.
- Add chicken and sauté until browned.
- Add DEL MONTE Original Style Tomato Sauce, water, rosemary, and chicken bouillon cube then mix. Simmer for 5 minutes and add green olives.
- Serve with lime wedges on the side, if desired. Enjoy!
- Pamplina Recipe (Pork and Chorizo Soup with Beans). Pamplina is a Spanish soup dish that was embraced by Filipinos. Pamplina can be eaten with rice, or simply without any side dishes.
- 2 lbs. pork pata sliced
- 2 pieces chorizo de bilbao
- 2 cups beef or pork broth
- 1 cup water
- 1 can 11 oz. pork and beans
- 1 medium yellow onion chopped
- 2 medium plum tomatoes chopped
- 1 head medium Napa cabbage chopped
- Salt and pepper to taste
- Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker. Slow cook in high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful because of the flavors extracted from the ingredients.
- Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1 1/2 hours.
- Add salt and pepper to taste. Stir.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Chinese Style Fried Rice with Chorizo Bilbao
Love fried rice and Chorizo de Bilbao? Enjoy the best of both worlds with this recipe!
- 2 tbsp Vegetable oil
- 3 tbsp Sesame oil
- 3 Cloves garlic, minced
- 1 Small onion, small dice
- 1 tsp Sugar
- 4 pcs Chorizo Bilbao, peeled and diced
- 3 cups of cooked and chilled rice
- 2 Eggs, whisked
- 1 cup Chinese kangkong leaves, chopped
- Salt and ground pepper to taste
- 1 tsp Delimondo Chili & Garlic Drizzling Oil
- Cilantro leaves for Garnish, chopped
- Heat the vegetable oil in a large skillet.
- Sauté Chorizo Bilbao on medium heat for about 3-4 minutes, until slightly toasted. Set aside half of the cooked Chorizo Bilbao for garnishing.
- Stir in garlic, onion, sugar, salt, ground pepper, sesame oil, and chili & garlic oil.
- Add in the cold rice and sauté until rice is slightly brown.
- Add in the whisked eggs. Cook for 1-2 minutes.
- Add the Chinese kangkong and mix until cooked.
- Transfer to a serving bowl, and top with fried chorizo and cilantro leaves.
- Serve and enjoy with your loved ones.
Bringhe is the perfect one-pot meal for all your special celebrations! Made with glutinous rice, chicken, chorizo de Bilbao, vegetables, and coconut milk, this Filipino-style Paella is hearty, tasty, and sure to be a crowd favorite.
- 2 tablespoons canola oil
- 2 pieces (about 5 ounces) chorizo de Bilbao, sliced into 1/2 inch thick
- 1 pound boneless, skinless chicken thigh meat, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 cups glutinous rice, unwashed
- 2 cups coconut milk
- 2 cups chicken broth or water
- 1 large carrot, peeled and julienned
- 1/2 red bell pepper, seeded, cored, and cut into strips
- 1/2 green bell pepper, seeded, cored, and cut into strips
- 1 cup frozen green peas, thawed
- 1/4 cup raisins
- 2 teaspoons turmeric powder
- Salt and pepper to taste
- 2 hard-boiled eggs, peeled and quartered
- Red bell pepper strips
- Green red bell pepper strips
- Carrot florets
- In a wide, thick-bottomed skillet over medium heat, heat oil. Add chorizo de Bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
- Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browned. Remove from pan and set aside.
- In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
- Add fish sauce and continue to cook for 1 minute.
- Add the coconut milk, broth, chicken, chorizo de Bilbao, julienned carrots, bell peppers, green peas, and raisins.
- Add turmeric powder and stir to combine.
- Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
- Cover the rice mixture with banana leaves, cover the pan with a lid, and continue to cook for about 15 to 20 minutes or until the rice is fully cooked and liquid is absorbed.
- If you like to toast the bottom, transfer the rice to a wide pan lined with banana leaves, cover it with banana leaves, and cook on medium heat until it forms “socarrat” (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to again form a crust.
- To serve, garnish with red and green bell peppers, hardboiled eggs, and carrot florets.
Looking for Chorizo de Cebu recipes? Check them out here.
How Much Is Chorizo de Bilbao
Depending on the quantity and brand you purchase, Chorizo Bilbao prices can range from ₱150 to ₱500 per kilogram.
Where to Buy Chorizo de Bilbao
You can buy Chorizo Bilbao from most grocery stores, meat shops, and markets throughout the Philippines. You can also buy them online.
Named after Bilbao, the largest city in the Basque Country in Spain, Chorizo de Bilbao is a semi-cured Spanish sausage made with pork, spices, and sweet paprika.
Its pigmentation ingredient lends it its savory flavor and deep red color.