Chorizo Patatero Rojo
Chorizo Patatero Rojo is a well-known sausage in Ciudad Real province of Castilla-La Mancha region in Spain. The composition of this chorizo differs from other chorizos mainly in that this sausage is made with blood and potatoes.
|Lean pork||250 g||0.55 lb|
|Back fat||490 g||1.08 lb|
|Potatoes, cooked||250 g||0.55 lb|
|Blood||10 ml||2 tsp|
Ingredients per 1000g (1 kg) of materials
|Salt||20 g||3 tsp|
|Pimentón, sweet||14 g||7 tsp|
|Pimentón, hot||6.0 g||3 tsp|
|Garlic||7.0 g||2 cloves|
- Boil potatoes until cooked, but do not overcooked. Drain and cool.
- Cut potatoes, lean pork and fat into 6 mm (1/4”) cubes.
- Mix the mixture with salt, blood and spices. Hold for 20-24 hours in refrigerator.
- Stuff into 28-40 mm natural casings forming links 15-20 cm (6-5”) long.
- Dry at 14-16° C (57-60° F), 75-77% humidity, for 10-15 days, depending on the diameter of the sausage.
- Store at 10-12° C (50-53° F), <65% humidity or in refrigerator.
Adjust the hotness of the sausage by changing the proportion of sweet and hot pimentón. Consume cold or grilled.