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Chorizo

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Submitted by jocelyne

YIELD

1 recipe

PREP

30 min

COOK

0 min

READY

1 days

Ingredients

10 4.5
POUNDS KG PORK SHOULDER
boneless
6 9E+1
TABLESPOONS ML SALT
1 237
CUP ML VINEGAR
5 75
TABLESPOONS ML PAPRIKA
3 45
TABLESPOONS ML RED PEPPER FLAKES
8 8
LARGE LARGE GARLIC CLOVES *
1 15
TABLESPOON ML OREGANO
2 1E+1
TEASPOONS ML BLACK PEPPER
1 237
CUP ML WATER

Directions

Grind all the pork butts thru a ¼ inch grinding plate and place into a mixer.

Add all the ingredients and mix well until all the spices are evenly distributed.

Chorizo is to be stuffed into a 40 to 42 MM hog casing.

Place on smoke sticks and let dry in cooler overnight.

This particular sausage takes much longer to dry than most others.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1294g (45.6 oz)
Amount per Serving
Calories 2659 53% from fat
 % Daily Value *
Total Fat 155g 239%
Saturated Fat 55g 273%
Trans Fat 0g
Cholesterol 1022mg 341%
Sodium 11324mg 472%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 18%
Sugars g
Protein 579g
Vitamin A 113% Vitamin C 26%
Calcium 25% Iron 110%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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