Chorizo Fresco

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redzed
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Chorizo Fresco

Post by redzed » Sun Jul 29, 2018 16:52

This is another great tasting summertime grilling sausage. It is a basic Spanish style fresh chorizo, with a good load of garlic and paprika. Based on ingredients in Jeffrey Weiss' Charcuteria: The Soul of Spain. Simple and quick to make and absolutely delicious.

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Using a combination of lean cuts with side pork (aka pork belly) is preferable, but I used class II pork trimmings with about 30% fat content. For 1kg meat block: 16g salt, 8g sweet paprika, 8g hot paprika, 8g fresh garlic, 4g fresh chopped oregano. Ground with 6mm plate and stuffed into 32mm casings. Grill and serve with your favourite summer side dishes or plunk into a bun and smother with sauteed peppers and onions.
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