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Tuesday, September 4, 2012

CASAR CHORIZOS WITH MEDIEVAL RECIPE FOR MAKING THEM


Enrique Overseeing Paqui and Consuelo Tying Chorizos
Photo by: Lord-Williams
to tie stuffed chorizos with a string to make sausage links. Then entire instestines are hung in a cool, dry place until mature. See encallar, encañar and instestinos.


A CHORIZO RECIPE FROM MONROY, EXTREMADURA, SPAIN


Ingredients

22 lbs pork, fat free
½ c salt
4 ½ tbsp alkanet
4 ½ tbsp white saunders[1]
5 tsp white pepper[2]
2 tsp oregano
10 garlic cloves mashed
intestines

Yumminess is Chorizo!
Photo by: Lord-Williams
Preparation

Grind medium size pieces of meat from a recently butchered pig from various parts of the body. Add seasoning and knead well. If too thick, sprinkle with wine. Let sit for 48 hours in a cool spot. Knead again.

Fill intestines and tie 8-10 links in each intestine. Hang in a cool, enclosed place for 10 days without ventilation. Then move to a place with ventilation until cured. 


[1] Paprika, an American product, is used today instead of alkanet and/or saunders.
[2] In the Middle Ages black pepper was used. White pepper is the common substitute. Today, cayenne pepper, an American product, is used which gives chorizo its red color.

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