|Washed and Cleaned Pig Bungs|
Photo by: Lord-Williams
CHORIZO FOR PIG BUNGS* ADAPTED FROM SLAUGHTERS IN MOSTOLES 2000-2001
1 pig bungs intestine
½ c brandy
1 lbs pork loin
|Bungs Stuffed with Chorizo the Medieval Way|
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 nutmeg1 garlic clove mashed
a splash of white wine pig bungs
string for tying
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.