A good quality Spanish chorizo is made with pork, oregano, garlic and Spanish smoked paprika known as “pimentón. ”Pimentón delivers a characteristic flavor and a deep red color.
|Pumpkin puree||800 g||1.96 lb|
|Potato starch||100 g||0.33 lb|
|Potato flour||100 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|Olive oil||15 ml||1 Tbsp|
|Oregano, dry||2.0 g||1 Tbsp|
|Paprika, sweet||5.0 g||1 Tbsp|
|Cayenne pepper||0.25 g||¼ tsp|
|Garlic, diced||3.5 g||1 clove|
|Onion, chopped||60 g||1 small|
- Chop onion finely then fry in olive oil until golden.
- Mix pumpkin puree with onion, diced garlic and spices. Add starch and flour and mix all together.
- Stuff into 36 mm non-animal casings.
- Cook for 20 minutes in water at 80° C (176° F).
- Cool and refrigerate.
Don’t add water unless the mixture is too hard to stuff.