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

1. CUT Fresh meat trimmings into small pieces
2. MIX Meat trimmings, additives and seasonings
3. GRIND Mixture 5 mm
4. STUFF Into natural hog casings (24-26 mm)
5. PORTION Link to sausages of desired size (60-100 g)
6. STORE Below +4°C, shelf life < 4 days
7. PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology