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Spanish Chorizo Recipe

8

lbs lean pork, cubed

2

lbs pork fat, cubed

5

tablespoons

salt

2

tablespoons

fine grind black pepper

3

tablespoons

cayenne pepper

1

tablespoon

coarsely crushed red pepper flakes

2

tablespoons

finely minced garlic

1

teaspoon

cumin seed

1

teaspoon

dried oregano

2

tablespoons

white sugar

1

teaspoon

fennel seed

1/4

cup

red wine vinegar

3/4

cup

brandy

1/2

teaspoon

ascorbic acid

1

teaspoon

saltpeter

6

feet medium hog casings

1

Grind meat and fat separately through the coarse disk and mix together.

2

Place in a LARGE bowl.

3

Sprinkle remaining ingredients on meat mix thoroughly.

4

Cover with plastic wrap and cure in the fridge for 24 hours.

5

Remove from fridge and give meat mixture another good stir.

6

Prepare casings and stuff with meat.

7

Tie off in 4 inch links.

8

Hang to dry for 8 weeks.

Servings: 10

Yield: 10 Pounds

Nutrition Facts

Serving size: 1/10 of a recipe (4.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

188.42

Calories From Fat (28%)

53.36

% Daily Value

Total Fat 5.93g

9%

Saturated Fat 1.97g

10%

Cholesterol 54.12mg

18%

Sodium 3577.11mg

149%

Potassium 358.13mg

10%

Total Carbohydrates 4.61g

2%

Fiber 0.66g

3%

Sugar 2.85g

 

Protein 18.05g

36%