Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 700 g | 1.54 lb |
| Back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Cure #1* | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 8.0 g | 4 tsp |
| Pimentón, hot | 4.0 g | 2 tsp |
| Garlic | 10.0 g | 3 cloves |
| Oregano, dry | 2.0 g | 3 tsp |
| Red dry wine | 60 ml | 2 oz fl |
Instructions
- Grind meat with 10 mm (3/8”) plate.
- Mix with all ingredients and place in refrigerator for 24 hours.
- Stuff into 32-34 mm hog casings linking sausages every 10 cm (4”).
- Smoke at 18° C (64° F) with oak wood for 10 hours.
- Dry at 12-15° C (53-59° F) for 5-30 days. Sausage dried for 30 days will be safe to consume.
- Sausages dried less time should be cooked.
Notes
* 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.
Pork butt offers right combination of lean/fat for this sausage.
Quzande de Bandeira was stored in the past in lard in clay jars.
