Spanish Chorizo
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
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INGREDIENTS
Nutrition- 8lbs lean pork, cubed
- 2lbs pork fat, cubed
- 5tablespoons salt
- 2tablespoons fine grind black pepper
- 3tablespoons cayenne pepper
- 1tablespoon coarsely crushed red pepper flakes
- 2tablespoons finely minced garlic
- 1teaspoon cumin seed
- 1teaspoon dried oregano
- 2tablespoons white sugar
- 1teaspoon fennel seed
- 1⁄4cup red wine vinegar
- 3⁄4cup brandy
- 1⁄2teaspoon ascorbic acid
- 1teaspoon saltpeter
- 6feet medium hog casings
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DIRECTIONS
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
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