If you’ve ever had Spanish chorizo (on its own, in a paella or as a tapas dish), redolent with paprika and able to infuse any dish with a little “algo especial” (something special in Spanish), then you’ll love Chef Carlos Fuenmayor’s take on the Spanish classic. And in this age of “eating locally,” you can follow this common-sense way of living yourself by purchasing locally raised meat to make your own fresh or air cured charcuterie. Perfect for when the weather starts to dip and you need something that will keep you fuelled and warm.
But first, a few words from the recipe’s author, “Uncured this sausage is called salchicha, which is Spanish for sausage. When cured, it’s known as chorizo, also because of its unique flavouring.”
Chef Carlos suggest that if you don’t have what many call a “cantina,” or cold room, this sausage recipe can be eaten fresh (after cooking). And they freeze well after storing in the fridge for at least three days to let the flavors develop.
Chef’s Curing Tip:
If you do have a cold dry place, hang them to air-dry for about three weeks. This environment should be room with temperatures 15 C [60 F]. Check them every few days for scent; they should be pleasantly releasing their aroma of the spices.
The chorizos will dry up and shrink, and the casings will become thin and slightly transparent. The colours of the spicing will begin to emerge. At this point, you can be refrigerated for as long as three months. They can also be frozen.
Chorizo Sabrosito-Style Recipe- courtesy of Chef Carlos Fuenmayor
Makes 60 sausages
- 4 kg [9 ½ lb] lean coarse-ground pork
- 7 garlic cloves, chopped (Here are some great garlic presses for you!)
- 1 ½ Tb cayenne pepper [for sweet chorizo 2 Tb of sweet paprika]
- 500 gr [1 lb] pork or goat casing
- 5 tbsp sea salt
- Rinse casings very well under cold running water.
- In a large bowl, add ground pork, garlic, spices and mix well by hand.
- Take a small portion of the meat and cook it to test seasoning and then adjust accordingly
- Tie off one end of the casing by tying a knot.
- Using a pastry bag, stuff the mixture into the casing, moving the stuffing along to keep the meat free of gaps and air. Keep the sausage semi-firm, but not too tight.
- If the casing breaks, tie another know by twisting the sausage.
- When full, tie off the other end.
- At six-inch interval, twist the sausage in opposite directions. This creates the first link.
- Continue along the length of sausage to create the rest of the links.
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