Chorizo de Aragón

Chorizo de Aragón is a Spanish semi-dry sausage popular in the region of Aragón, especially around its capital Zaragoza. The sausage is made with lean pork, fatty pork cuts like pork belly, dewlap and classical Spanish chorizo spice combination: pimentón paprika, oregano and garlic.
MeatsMetricUS
Pork, lean700 g1.54 lb
Pork belly, dewlap or back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pepper2.0 g1 tsp
Pimentón, sweet6.0 g3 tsp
Pimentón, hot6.0 g3 tsp
Oregano, dry2.0 g3 tsp
Nutmeg0.5 g¼ tsp
Garlic7.0 g2 cloves
Instructions
  1. Grind lean meat through 8 mm (3/8”) plate.
  2. Grind fat cuts through 8 mm (3/8”) plate. You can manually cut partially frozen fat into 8 mm pieces for better particle definition.
  3. Mix ground meat with all spices, then add ground fat and mix again. Pack the mixture in container and place for 24-36 hours in refrigerator.
  4. Stuff into 28-32 mm pork or sheep casings forming 10 cm (4”) long links.
  5. Hang the sausages for 24 hours at 15-18° C (59-64° F), 70-80% humidity.
  6. Dry at 15→12° C (59→53° F) for 48 hours. At this point Chorizo de Aragón can be classified a semi-dry sausage which is served fried or cooked.
Notes
To make a dry sausage continue drying until the sausage looses 33% of its original weight. The dry sausage can be consumed raw.
Nowadays, commercial producers stuff sausage into horseshoe loops about 40 cm (16”) long.

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