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Mamu Spanish Chorizo

⩧ Yield: 10 sausage links
Mamu Spanish Chorizo


¼ cup / 60 grams Coconut oil, frozen
2 pounds / 908 grams Mamu
2 cloves / 3 grams Garlic, minced
2 teaspoons / 10 grams Salt
2 teaspoons / 10 grams Dry white wine
3 tablespoons / 24 grams Smoked paprika
8 feet / 2.5 meters Vegan sausage casing (optional)


  1. Grate frozen coconut oil with a cheese grater into a chilled bowl to make minced pieces.
  2. Add Mamu, garlic, salt, white wine, and smoked paprika until mix until well combined.
  3. Form into links and pan sear OR stuff mixture into vegan sausage casings.
  4. Cook until internal temperature reaches 165°F (74°C) on an instant read thermometer.

Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.  

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