Chorizo sausage by Jacques Bernadou
250 g of lean pork
250 g of lean beef (neck)
500 g of pork breast
casing: pork
You can also reduce the quantity of beef and replace it with pork or even only use pork.
Seasoning:
60 g of speical chorizo tompress spices (epichor2)
or :
30 g of salt
0.5 g of saltpeter
1 g of white pepper
1 g of oregano
2 g of chilli powder
30 g of mild chilli
4 g of pepper
5 g of smoked red chilli pepper
4 g of olive oil
Cut the lean pork into cubes and place it in the freezer in thin layers so that the meat gets cold quickly and begins to harden.
This procedure is optional, but it will give a result that is less crushed.
Mince the meat and fat with a 6 plate, add the spices and mix carefully.
Put a 12 plate on your meat grinder and set up the funnel.
Once the mincer is ready, thread the casing onto the funnel being careful to make a knot at the end.
Once the chorizo is inside the casing, let it hang for 2 days in the warmth of your kitchen. It should ""sweat"".
After 2 days, you can put it to dry in a cool, airy place.
An ""Ethno-cook"" is how Jacques Bernadou describes himself. He is an excellent cook and spends his life sharing and passing things on. He believes that recipes and know-how are part of our heritage and he has written a number of books…Advice about casing: Casing usually comes in bags of brine and will keep for a long time in the fridge, even when open.
Before filling to make your sausages and dried sausages, it has to be rinsed.
Put your casing into a basin of warm water. Open one end and pass the water through using your fingers. Do this several times without losing the end! The warm water will make the casing more supple and elastic.
