Chorizo Cubano

Cuban chorizo, unlike Spanish dry chorizo is a fresh sausage and must be cooked before serving.

MeatsMetricUS
Pork shoulder or 70/30 (lean/fat) pork trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pimentón*, sweet5 g2 tsp
Cumin2.0 g1 tsp
Cilantro, chopped3 Tbsp
Garlic, smashed10 g3 cloves
Cider vinegar60 ml2 oz fl
Instructions
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix/knead ground meat with all ingredients.
  3. Stuff firmly into 32 mm hog casings forming 4-6” (10-15 cm) long links.
  4. Refrigerate.
  5. Cook before serving.
Notes
* Pimentón is Spanish smoked paprika. If not available use regular sweet paprika.

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