Chouriço

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Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into tripe (natural or artificial) and slowly dried over smoke. It is also used on pizzas and cut into tiny portions and served in a sandwich which gets rolled up. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes belonging to the portuguese cuisine make use of chouriço.

Ingredients:

10 lb Boneless Pork Butt
8 large cloves of fresh garlic
6 tb Salt
1 tb Oregano
1 c Vinegar
2 ts Black coarse pepper
5 tb Paprika
1 c Water
3 tb Hot ground pepper

Instructions:

Grind all the pork butts thru a 1/4″ grinding plate and place into a mixer.
Add all the ingredients and mix well until all the spices are evenly distributed.
Chorizo is to be stuffed into a 40-42 MM hog casing.
Place on smoke sticks and let dry in cooler overnight.
This particular sausage takes much longer to dry than most others.

Recipe from: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett