Chistorra also known as Txistorra is a popular sausage in Navarra region of Spain. Similar to chorizo, but shorter and stuffed into narrower casings, Chistorra has high fat content, usually around 50%, sometimes even more. The sausage is shortly dried and looks like a meat stick.
Pork, lean250 g0.55 lb
Beef *250 g0.55 lb
Back fat250 g0.55 lb
Pork belly250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Sugar3.0 g½ tsp
Pimentón10 g5 tsp
Garlic7.0 g2 cloves
  1. Cut meats into 25 mm (1”) pieces. Hold in refrigerator for 24 hours.
  2. Mix with all ingredients.
  3. Grind meats through 10 mm (3/8”) plate.
  4. Stuff into 20-24 mm sheep casings, forming 15 cm (6”) straight links.
  5. Dry at 15-12° C (59-53° F) for 6-25 days depending how dry sausage is desired.
  6. Hold semi-dry sausage in refrigerator. Dry sausage (dried for 25 days or more) is ready to eat.
* Chistorra can be made from all pork (replace beef with pork shoulder).
The sausage is usually fried or added to stews.

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