Chorizo de Calabaza
Pumpkin is used in Spanish sausage known as Chorizo de Calabaza or in Portuguese Chouriço de Abóbora de Barroso-Montalegre which carries the prestigious PGI award.
|Pork butt||500 g||1.10 lb|
|Pumpkin||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Allspice||0.5 g||1/2 tsp|
|Bay leaf, crushed||1 leaf|
|Pimentón (smoked paprika), sweet||5.0 g||2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Ginger, ground||0.5 g||1/4 tsp|
|White wine||30 ml||1 oz fl|
|T-SPX culture||0.12 g||use scale|
- Cut the meat into small pieces and marinate with salt, cure #2, bay leaf, all spices and wine. Do not use culture at this time.
- Scrape the flesh of the pumpkin, discard the seeds. Mash the flesh with potato masher. Wrap around with a cheese cloth, place in a colander, add some weight on top and let it drain overnight.
- 30 minutes before mixing add culture to 1 tablespoon de-chlorinated water.
- Mix meat, pumplin and culture together.
- Stuff into 36 mm hog casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.