Chorizo Riojano, Spanish Air Dried Sausage. 1001 Greatest Sausage Recipes

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: lard

Olive oil is healthier and can provide moisture.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: water

Apple cider vinegar adds acidity without alcohol.

Welcome to the episode of Marinsky March where we're making chorizo riojano.

Discuss the geographical indication of chorizo riojano and its protected status in Europe.

Mention the acceptable fat content of 20 to 40 percent for the sausage.

State that the recipe will not have any bacteria culture added, only salt, paprika, and garlic.

Add cure to inhibit bacteria growth for safety.

Prepare lean pork and pork belly, noting that the pork belly is actually marbled pork due to frozen stock.

Grind the pork through a 3/8 inch (10 mm) coarse plate.

Mix the ground meat with salt, paprika, and garlic until well combined.

Stuff the mixture into 40 mm pork casings, ensuring to flush the casings with water first.

Massage out any air pockets from the stuffed casings.

Tie off the ends of the sausages and place them in the refrigerator for 24 hours before fermentation.

After 24 hours, check the sausages for color and smell, ensuring they are not gray or green.

Place the sausages in a cold smoker for two days to develop flavor and color.

Weigh the sausages to ensure they reach 483 grams before sampling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary