Chorizo Rojo de Teror
The characteristic of the Teror sausage is its soft texture, almost a paste, in order to be easily spread on a roll or bread. To obtain soft texture the sausage is made with soft fats such as pork belly, dewlap or jowls. Chorizo de Teror comes in two varieties: red colored chorizo rojo made with pimentón and less popular light colored chorizo blanco made without it. In northern European countries such a sausage will be classified as a fermented spreadable sausage, for example Polish Metka or German Mettwurst, although European sausages will be briefly cold smoked. Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands.
|Lean pork||450 g||0.99 lb|
|Pork belly||100 g||0.22 lb|
|Back fat||450 g||0.99 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pimentón||20 g||3.5 Tbsp|
|Oregano, dry||2.0 g||2 tsp|
|Garlic, smashed||7.0 g||2 cloves|
|Cinnamon||0.5 g||¼ tsp|
|Nutmeg||0.3 g||1/8 tsp|
|Cloves||0.3 g||1/8 tsp|
|Ginger||0.3 g||1/8 tsp|
|White wine||45 ml||3 Tbsp|
- Grind meat and fat through 3 mm (1/8”) plate.
- Mix ground meats with salt, wine and all spices. Hold for 12 hours in refrigerator.
- Stuff into 30-40 mm pork or beef casings. Form links about 7-10 cm (3-4”) long. The sausage is also stuffed into cellulose or other synthetic casings.
- Keep refrigerated.
The sausage, which is a meat paste, is served raw, usually spread on sandwiches.