Chorizo Quzande de Bandeira

Chorizo Quzande de Bandeira is a short pork sausage popular in La Estrada, in Pontevedra province in Galicia. The sausage is made with lean pork, backfat and a classical Galician spice combination; pimentón and garlic.
Pork, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #1*2.5 g1/2 tsp
Pimentón, sweet8.0 g4 tsp
Pimentón, hot4.0 g2 tsp
Garlic10.0 g3 cloves
Oregano, dry2.0 g3 tsp
Red dry wine60 ml2 oz fl
  1. Grind meat with 10 mm (3/8”) plate.
  2. Mix with all ingredients and place in refrigerator for 24 hours.
  3. Stuff into 32-34 mm hog casings linking sausages every 10 cm (4”).
  4. Smoke at 18° C (64° F) with oak wood for 10 hours.
  5. Dry at 12-15° C (53-59° F) for 5-30 days. Sausage dried for 30 days will be safe to consume.
  6. Sausages dried less time should be cooked.
* Optional. For stronger color and less possibility of meat spoilage the curing salt with sodium nitrite can be added. American pink cure #1 contains 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (24 g in this recipe).
Pork butt offers right combination of lean/fat for this sausage.
Quzande de Bandeira was stored in the past in lard in clay jars.

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