CHORIZO CRIOLLO / Latin American BBQ Sausage Recipe
CHORIZO CRIOLLO / Latin American BBQ sausage
(Fresh sausage type, coarse mixture)
INGREDIENTS
Raw materials: calculated for 10 kg batch
75.00 % Pork meat trimmings 7.500 kg
20.00 % Beef meat trimmings 2.000 kg
5.00 % Pork back fat 0.500 kg
Additives:
(per kg of raw materials) (total for 10 kg)
16.00 g Common salt (refined) 160.00 g
Seasonings:
(per kg of raw materials) (total for 10 kg)
4.00 g Pepper, ground 40.00 g
3.00 g Pepper, broken corns 30.00 g
3.00 g Red wine 30.00 g
1.00 g Cane sugar 10.00 g
1.00 g Garlic, fresh 10.00 g
PROCESSING
- CUT Fresh meat trimmings into small pieces
- MIX Meat trimmings, additives and seasonings
- GRIND Mixture 5 mm
- STUFF Into natural hog casings (24-26 mm)
- PORTION Link to sausages of desired size (60-100 g)
- STORE Below +4°C, shelf life < 4 days
- PREPARE Fry in a frying pan or roast on a grill
Gunter Heinz & Peter Hautzinger – Meat Processing Technology
- SALCHICHA MADRILENA, Spanish BBQ Sausage Recipe
- Bratwurst / German BBQ Sausage Recipe
- LONGGANISA / Philippine BBQ Sausage Recipe
- THURINGIAN BBQ SAUSAGE Recipe
- How to Make Merguez Sausage
- BOERWORS / South African BBQ sausage Recipe
- How to Make Mutton Salami Sausage
- LUP-CHEONG / Chinese Dry Pork Sausage Recipe
- ISAAN SAUSAGE / Herb Sausage Recipe
- How to Make Salami Sausage
