Chorizo Chuquisaqueño

Born in the historic city of Sucre, Bolivia, Chorizo Chuquisaqueño is a beloved plaza staple: snappy links kissed by the grill, tucked into a crusty roll, and finished with a bright, tangy salad and a spoon of local heat. This streamlined home version preserves the balance of mellow warmth, gentle smoke, and market-fresh crunch while fitting neatly into a practical kitchen routine.

Follow the steps below to make the links from scratch, prepare the classic garnish, and assemble the sandwich the way vendors do—fast, fragrant, and full of character.

Ingredients

For the sausages

• 1 kg pork shoulder, well-chilled, cut into cubes
• 200 g fatback, well-chilled, cut into cubes
• 6 cloves garlic, minced
• 2 tsp oregano
• 2 tsp cumin
• 2 tbsp paprika (or Bolivian ají colorado if available)
• 3 tbsp vinegar
• 2 tbsp white wine (optional)
• 1 tsp sugar
• 2 tsp salt
• 1 tsp pepper
• Splash of water, as needed for mixing
• About 2 m hog casings, rinsed

For the sarza and serving

• 1 large onion, thinly sliced
• 2 tomato, sliced or diced
• 1 locoto (or other hot chili), finely sliced
• 1/2 cup chopped mint leaves
• Juice of 1 lime
• 1 tbsp vinegar (to taste)
• Pinch of salt, to taste
• 1 tsp oil, for greasing grill or pan
• 6 crusty bread rolls
• llajwa, to taste

Equipment

• Meat grinder (medium plate) or food processor (pulsed carefully)
• Sausage stuffer or sturdy pastry bag with wide tip
• Mixing bowls, scale, sharp knife, cutting board
• Grill or heavy skillet, instant-read thermometer
• Wire rack set over a tray

Preparation and cooking

1. Season and chill the mix: In a large, cold bowl, combine the cubed pork shoulder and fatback with the minced garlic, oregano, cumin, paprika, salt, and pepper. Splash in the vinegar and optional white wine, then sprinkle the sugar. Toss until every surface is evenly coated. Cover and refrigerate for 30 minutes to keep everything cold and let the flavors settle.
2. Grind: Run the mixture through a medium grinder plate. If using a food processor, pulse very briefly in small batches to maintain a coarse texture—keep the meat cold throughout.
3. Mix and bind: Return the ground mixture to the bowl. Add a small splash of water if it looks dry, then knead vigorously until it turns tacky and cohesive. For a quick seasoning check, pan-fry a small patty in a dab of oil and adjust with a pinch of salt or pepper if needed.
4. Prepare the casings: Soak the hog casings in cool water for 20 minutes, then rinse by running fresh water through them to remove excess salt and check for tears.
5. Stuff: Load your stuffer, slide a length of hog casings onto the horn, knot the end, and fill slowly, letting the casing slip off with gentle backpressure. Aim for firm but springy links—avoid overpacking.
6. Link and rest: Twist the coil into even links. Set the links on a rack so air can circulate and refrigerate uncovered for 8–12 hours. This dries the surface slightly and helps the flavors meld.
7. Make the sarza: In a bowl, toss the sliced onion, tomato, and locoto with the chopped mint, a splash of vinegar, a pinch of salt, and the juice of the lime. Taste and balance brightness and heat to preference; set aside while you heat the grill.
8. Grill (or pan-sear): Preheat a grill to medium-high and lightly grease the grates with oil. Grill the links, turning as they color, until nicely browned and cooked through to about 70°C at the center; expect about 12–15 minutes, depending on thickness and heat. Alternatively, warm a film of oil in a heavy skillet over medium heat and cook gently, turning to color all sides, until done.
9. Warm the rolls: Split the bread rolls and toast cut-sides on the grill for 1–2 minutes until lightly crisp at the edges.
10. Assemble and serve: Nestle a hot link into each bread rolls, spoon over a generous mound of the salad, add a dab of llajwa, and finish with a squeeze of lime. Eat immediately while the exterior is snappy and the roll is warm.

Serving and enjoyment

Street-side style is all about contrast: a hot, juicy link against a crisp roll, bright salad, and a spark of heat. Keep the garnish fresh and lively, add just enough llajwa to make the flavors pop, and don’t be shy with an extra squeeze of lime if you like a sharper edge. For a relaxed table spread, set out bowls of salad and sauce so guests can build their own at the last moment.

Tips and variations

• Keep it cold: Chilling at every stage improves texture and makes stuffing easier.
• Grill management: Medium-high heat delivers a char without bursting; move links to a cooler zone if flare-ups occur.
• Flavor tweak: For deeper color and warmth, add an extra pinch of paprika; for a brighter bite, finish the salad with a touch more vinegar or lime.
• Make-ahead: Stuffed links can rest overnight; cooked links reheat gently over low heat or in a covered skillet with a spoon of water to steam.
• No grill: Pan-sear with a thin film of oil, then cover briefly to finish through, uncovering to re-crisp the casing.