Wednesday, November 16, 2011

Charcutepalooza - Dry Spanish Chorizo Sausage

Chorizo is Spanish spicy sausage that reminds me a lot of Hungarian Csabai sausage. At least my version of chorizo does because I put in so much sweet and hot paprika plus chili powder, something like double that any true recipe calls for. I have made this version three times before but this one is the best. It is just too bad that I didn’t take any notes as to what spices and how much I put in. Only part that I followed religiously was the salting and curing process, these are un-changeable for safety reasons. Also, this was last time I used my Kitchen Aid grinding attachment (modified to fit my Blakeslee 8 quart stand-up mixer) to stuff the casings. In the future I will use it only for grinding and mixing the meat but stuffing will be done by my brand new 5 Lb. vertical stainless steel stuffer. Today I made 5 Lb. of veal Frankfurters so I will post the picture of my new toy on that post in few days.

Meat was ground after 2 days of curing at 5°C.

After just 10 days the sausages lost 40% of moisture.

Charcuterie is an art and real fun! You can use your creativity but only to a point.

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