Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| 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 | 21 g | 3.5 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Garlic, smashed | 7.0 g | 2 cloves |
Instructions
- Boil potatoes until cooked, but do not overcook. Drain and cool.
- Cut potatoes, lean pork and fat into 6-8 mm (1/4-3/8”) cubes.
- Mix the mixture with salt, blood and spices. Hold for 24 hours in refrigerator.
- Stuff into 28-40 mm natural casings forming links or loops 15-20 cm (6-5”) long.
- Dry at 14-16° C (57-60° F), 75% 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.
Notes
Adjust the hotness of the sausage by changing the proportion of sweet and hot pimentón.
Consume raw or grilled.
Consume raw or grilled.
