Lean Pork Chorizo

Lean Pork Chorizo

Ingredients:
1 kg lean pork
1 kg belly pork
3 garlic cloves, crushed
2 teaspons dried chilli flakes
25 ml cider vinegar
4 tablespoons sweet Spanish paprika
25 g curing salt
3 teaspoons dried oregano
2 teaspoons freshly ground black pepper

Directions:
1. First, cover and chill the meat for a couple of hours, then cube and roughly grind it
using the medium plate on the grinder. Transfer to a large bowl.
2. Add all the remaining ingredients and mix together well. Cover and leave in the fridge
for 24 hours, then stuff the sausage meat into the skins, linking at 7.5 cm (see also ).
3. Hang the sausages in a clean space for three weeks prior to cooking or freezing. This
allows water to evaporate from them, increasing the flavour and also making it harder for
microbes to live in them. They are not to be eaten without thorough cooking. Serve sliced
on a pizza, in a cassoulet or individually. Once cooked, they can also be eaten cold.
4. You can also freeze the sausages in freezer bags for up to three months.
Fermented chorizo
Makes 4–6 sausages
This is a fairly simple chorizo, which is fermented. The main flavour comes from the
paprika but the garlic and pepper give secondary flavours to create quite a complex effect.
A fermented sausage is not quite like a fermented beer or a loaf of bread, the microbes
used are different. They grow on the sugar in the sausage, releasing lactic acid which is
poisonous to microbes and gives the sausage a certain tanginess. Chilled red wine prevents
the sausage meat from warming in the preparation process. Use 28 mm diameter hog
skins.