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Ингредиенты
- 3/4 tsp Cumin seeds
- 2 tsp Crushed red pepper
- 1 1/2 tsp Corriander seeds
- 3 whl cloves
- 1/2 tsp Sugar
- 2 1/2 tsp Coarse (kosher) salt
- 4 tsp Paprika
- 1/4 tsp Whole black peppercorns
- 1/2 tsp Finely chopped garlic 1 1/4 lb Lean, trimmed pork,1"dice))) Chilled 10 ounce Fresh pork fat, 1/2" dice))) Chilled
- 1/3 c. Robust red wine
Инструкции
- Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake over med. heat till peppers are slightly toasted and seeds begin to crackle, abt. 1 minutes. Combine toasted seasonings and remaining dry seasonings in mill or possibly mortar and grind to coarse texture.
- Combine seasonings with garlic in small bowl. Mix meat, fat, and seasonings in large bowl.
- Put half meat mix and half of wine in food processor and process to fairly coarse grind. If using grinder, use coarse-grind plate. Process in two batches. Combine, mix thoroughly, cover and chill for 12 to 24 hours. Stuff into casings using sausage stuffer, or possibly horn attached to grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in cold place, or possibly simply chill for 24 hours. uncovered. Hold in refrig.
- for up to 3 days, or possibly freeze for longer storage.
- Cook in your usual manner.
- Yield: abt. 2 lbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 35g | |
| Calories 48 | |
| Calories from Fat 15 | 31% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5823mg | 243% |
| Potassium 265mg | 8% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.27g | 2% |
| Protein 1.8g | 3% |
