Ingrédients pour Spanish Chorizo
- Lean Pork
- Pork Fat
- 4 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cayenne pepper (or 2 tablespoons paprika for sweet chorizo)
- Red Pepper Flakes
- Garlic
- Cumin Seed
- Dried Oregano
- White Sugar
- Fennel Seed
- Red Wine Vinegar
- Brandy
- Ascorbic Acid
- Saltpeter
- Hog Casings
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Comment préparer Spanish Chorizo
- Grind 2 lbs of pork shoulder and 1 lb of pork fat separately using a coarse grinding plate. Gently mix the ground meat and fat together in a large bowl.
- Add the remaining ingredients: 2 tablespoons of cayenne pepper (or paprika for sweet chorizo), 4 teaspoons of salt, 2 teaspoons of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Thoroughly mix everything until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for 24 hours to cure.
- Remove from the refrigerator and give the meat mixture a good stir.
- Prepare your sausage casings according to package instructions. Stuff the mixture into the casings using a sausage stuffer or a large piping bag.
- Tie off the casings into 4-inch links.
- Hang the chorizo links in a cool, dry, and well-ventilated area for 8 weeks to dry and cure. Ensure good airflow around each link.
Nutrition Information (Approximate per serving)
Sodium
153 g
Sugar
11g
Fat
262g
Carbs
1g