Meats and Sausages
Chorizo Patatero de Monroy
Chorizo Patatero (“patata” means potato in English) originates in Monroy, a municipality in Cáceres province, in the autonomous community of Extremadura, Spain. The meat and fat come from Iberian pig and the main ingredient are boiled potatoes. The typical spices are salt, pimentón and garlic, however, chopped parsley and a little wine are occasionally included, too.
| Materials | Metric | US |
|---|---|---|
| Lean pork and pork belly | 100 g | 0.22 lb |
| Hard fat trimmings (various) | 400 g | 0.88 lb |
| Boiled potatoes | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 25 g | 4 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Garlic, diced | 7.0 g | 2 cloves |
Instructions
- Grind meat and pork belly through 8 mm (3/8”) plate.
- Dice partially frozen hard fat into 6-8 mm (1/4-3/8") cubes.
- Mix meats, fat, potatoes and spices together. Hold for 6 hours in refrigerator.
- Stuff into 45-50 mm beef middles forming 20 cm (8”) links.
- Dry at 10-12° C (50-53° F), 80% humidity, for 35 days.
- Dry at room temperature (below 15° C/59° F) until fully cured what will take about 60 days total, depending on the diameter of the sausage and drying conditions.
Notes
Meat and fat should come from Iberian pig.
Pimentón de la Vera is recommended.
Pimentón de la Vera is recommended.
