Chorizo de Calabaza

Pumpkin is used in Spanish sausage known as Chorizo de Calabaza or in Portuguese Chouriço de Abóbora de Barroso-Montalegre which carries the prestigious PGI award.

Pork butt500 g1.10 lb
Pumpkin500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Allspice0.5 g1/2 tsp
Bay leaf, crushed1 leaf
Pimentón (smoked paprika), sweet5.0 g2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger, ground0.5 g1/4 tsp
White wine30 ml1 oz fl
T-SPX culture0.12 guse scale
  1. Cut the meat into small pieces and marinate with salt, cure #2, bay leaf, all spices and wine. Do not use culture at this time.
  2. Scrape the flesh of the pumpkin, discard the seeds. Mash the flesh with potato masher. Wrap around with a cheese cloth, place in a colander, add some weight on top and let it drain overnight.
  3. 30 minutes before mixing add culture to 1 tablespoon de-chlorinated water.
  4. Mix meat, pumplin and culture together.
  5. Stuff into 36 mm hog casings.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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