1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格派の自家製辛口チョリソーrich600338<blockquote class="wp-embedded-content" data-secret="fSW2YHwrQE"><a href="https://marcwiner.com/ja/karakuchi-chorizo/">本格派の自家製辛口チョリソー</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/karakuchi-chorizo/embed/#?secret=fSW2YHwrQE" width="600" height="338" title="“本格派の自家製辛口チョリソー” — Marc Winer" data-secret="fSW2YHwrQE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/11/chorizo-fort-en-tete-750x422.jpeg600338薄切りにした辛口チョリソーを数枚パンにのせれば、食前酒のひとときの始まりです。パプリカで色づいたしっかりとした身は、濃厚でスパイシーな味わいで、タパスにも煮込み料理にもぴりっとしたアクセントを添えてくれます。家庭で作るには、ミンサーとケーシング、そして乾燥させる間の少しの辛抱が必要です。https://marcwiner.com/ja/karakuchi-chorizo/ja本格的な自家製辛口チョリソースペイン料理ドライソーセージ600302401.5kgほどのチョリソー1150 g 煮込み用豚肉500 g 豚バラ肉50 g パプリカパウダー3 にんにく（片）7 g 黒こしょう (粒)5 g 辛口の唐辛子4 g クミン5 g オレガノ5 枚 ローリエ3 本 タイム35 g 塩豚腸（直径30mm）7https://marcwiner.com/wp-content/uploads/2026/11/chorizo-fort-en-tete.jpegMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400