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An authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack.
Ingredientes
- 3kg Pork shoulder, cut into 4 cm dice
- 1kg Pork fat, cut into 4 cm dice
- 375ml Red wine (Tempranillo)
- 170g Paprika, smoked (La Chinata)
- 88g Garlic, peeled, minced finely
- 55ml Extra Virgin Olive oil
- 82g Salt plain
- 6.8g Chilli flakes, finely ground
- 3.8g Black pepper, freshly milled
- 2 ea Sausage casing 36mm
Direcciones
- Peel garlic; mince finely
- Saute garlic briefly without colour in olive oil
- Add red wine to above; bring to boil; remove from the heat and chill completly
- Cut the pork shoulder into 4 cm dice (or the size of the worm for the mincer) Removing all sinew and tough connective tissue in the process
- Cut the pork fat into similar sized pieces as the pork shoulder
- Chill the pork fat & meat
- Using a 8 mm mincing plate, pass the pork/ fat together through the mincer into a large mixing bowl (previously chilled)
- Add the wine/ garlic mixture to the above; mix briefly to combine
- Add the paprika, salt, pepper & gorund chill flakes; mix briefly to combine
- With the aid of a sausage extruder fill the prepared casings
- Tie off the casing with string or using traditional method to form links
- Allow to hang in fridge in open air to dehydrtae for a week prior to using.
- To serve slice diagonally 1.5 cm thick;saute with a little olive oil briefly on both sides.
- Alternatively add to your favourite Spanish recipes as required
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 50 servings | |
| Calories 215 | |
| Calories from Fat 164 | 76% |
| Total Fat 18.27g | 23% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.16g | |
| Cholesterol 40mg | 13% |
| Sodium 671mg | 28% |
| Potassium 247mg | 7% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.42g | 0% |
| Protein 8.94g | 14% |
