Celebrate Sausage S01E16 - Panamanian Chorizo Criollo

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and cost-effective.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper has a similar flavor profile.

Combine 70% lean pork and 30% back fat in a bowl.

Add chopped cilantro, creole pepper, and minced garlic to the meat.

Mix thoroughly and refrigerate overnight to allow flavors to infuse.

Grind the mixture using a 6 mm plate.

Mix the ground meat in a stand mixer, adding achiote liquid or paprika for color and a little water for binding.

Stuff the mixture into natural hog casings, twisting into six-inch links.

Prick air out of the sausages and refrigerate overnight.

Dry the sausages in a smoker at 110-120°F for about an hour.

Smoke the sausages low and slow for 7-8 hours.

Cool the sausages in ice cold water to stop the cooking process.

Cooking Techniques

Equipment Needed

Spice Level: