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Friday, November 15, 2013

CULEÑA WITH CHORIZO STUFFING


Washed and Cleaned Pig Bungs
Photo by: Lord-Williams
pig bungs, the terminal straight end of last large intestine extracted from the pig after the slaughter. It is the closest to tail (culo), from which the Spanish name is derived. It is 1 to 1.5 m. long and the diameter varies from 30-50 mm. It is used as a wrapping for a type of chorizo called culeño consisting of lion and butt portions of meat. In England it is used with dry sausage and liverwurst. [Cerdo. n/d: no page numbers; ES: FAO. “Small.” Dec 10, 01; and Pers. Memories. Slaughters Mostoles. 2000-2001:2003]


CHORIZO FOR PIG BUNGS* ADAPTED FROM SLAUGHTERS IN MOSTOLES 2000-2001

Ingredients

1 pig bungs intestine
½ c chopped raisins
½ c brandy
1 lbs pork loin 
Bungs Stuffed with Chorizo the Medieval Way
Simply Delicious!
Photo by: Lord-Willliams
 
¼ lb bacon fat
½  tsp cinnamon
½  tsp black pepper ground 
a pinch salt 
1 tsp oregano
¼ tsp ground nutmeg
1 garlic clove mashed 
a splash of white wine pig bungs
string for tying

PREPARATION

Soak raisins in brandy overnight.

Grind the meat and the bacon fat. Add the seasoning, wine and raisins and knead well.
Fill the pig pungs and tie with string.

Hang in a cool place until ready to serve. Boil in water one half hour and brown in the frying pan before serving.


*For another recipe for bungs see embudo published February 12, 2014.

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