Chorizo de Cebolla

Chorizo de cebolla (cebolla means onion) is a popular dry sausage from Galicia region of Spain. .
Pork belly, jowls400 g0.88 lb
Diaphragm muscle, lungs, skins300 g0.66 lb
Diced onions, raw or cooked300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt25 g4 tsp
Cure # 12.5 g1/2 tsp
Pimentόn, sweet20 g3.5 Tbsp
Pimentόn, hot2.0 g1 tsp
Garlic, diced3.5 g1 clove
Oregano, ground2.0 g2 tsp
Parsley, dry1.0 g1 tsp
Bay leaf, crushed1 leaf1
  1. Remove tendons, sinews, hard connective tissue from offal meats, then cook the meats in water (below boiling point) until soft. Drain and cool.
  2. Chop the onions and cook in water for 45 minutes. Drain and let the moisture evaporate.
  3. Grind meats through 6 mm (1/4") plate and mix with all spices. Hold for 24 hours in refrigerator.
  4. Mix the sausage mix with cooked onions and stuff without delay into 40 mm pig casings forming links ~ 15 cm (6") long.
  5. Apply cold smoke at 15-18º C (53-64º F) for 7-10 days. Smoking need not to be continuous.
  6. Dry at 15-12º C (59-53º F), 75-80% humidity for 45 days.
  7. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
For home production it is recommended to cook the onions as that will eliminate a lot of moisture, otherwise drying will be prolonged and unsafe.
Sodium nitrite/nitrate and sugars are not added in the traditional manufacturing process.

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