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 a touch of blood and potatoes.
Lean pork250 g0.55 lb
Back fat490 g1.08 lb
Potatoes, cooked250 g0.55 lb
Blood10 ml2 tsp
Ingredients per 1000g (1 kg) of materials
Salt21 g3.5 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic, smashed7.0 g2 cloves
  1. Boil potatoes until cooked, but do not overcook. Drain and cool.
  2. Cut potatoes, lean pork and fat into 6-8 mm (1/4-3/8”) cubes.
  3. Mix the mixture with salt, blood and spices. Hold for 24 hours in refrigerator.
  4. Stuff into 28-40 mm natural casings forming links or loops 15-20 cm (6-5”) long.
  5. Dry at 14-16° C (57-60° F), 75% humidity, for 10-15 days, depending on the diameter of the sausage.
  6. 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 raw or grilled.

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