Chorizo Parillero

A basic Uruguayan fresh sausage for the grill.
Pork, lean700 g1.54 lb
Back fat, dewlap, fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper, black2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Garlic, smashed3.5 g1 clove
Oregano, rubbed2.0 g2 tsp
Cumin1.0 g1/2 tsp
Water60 ml2 oz fl
  1. Grind lean pork through 8 mm (3/8") plate.
  2. Grind fat through 8 mm (3/8") plate.
  3. Mix lean pork with salt until sticky. As you mix, start adding water and spices.
  4. Add fat and mix all together.
  5. Stuff into 32-34 mm pork casings.
  6. Refrigerate.
Pork shoulder contains about 25% of fat so you may just grind it whole through 8-10 mm (3/8") plate and the sausage will be great.
Beef is often added.

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