Chorizo Patatero de Monroy

Chorizo Patatero (“patata” agency potato in English) originates in Monroy, a city in Cáceres province, in the free association of Extremadura, Spain. The meat and fat appear from Iberian pig and the capital additive are above potatoes. The archetypal spices are salt, pimentón and garlic, however, chopped parsley and a little wine are occasionally included, too.
MaterialsMetricUS
Lean pork and pork belly100 g0.22 lb
Hard fat trimmings (various)400 g0.88 lb
Boiled potatoes500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt25 g4 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic, diced7.0 g2 cloves
Instructions
  1. Grind meat and pork abdomen through 8 mm (3/8”) plate.
  2. Dice partially arctic adamantine fat into 6-8 mm (1/4-3/8") cubes.
  3. Mix meats, fat, potatoes and spices together. Authority for 6 hours in refrigerator.
  4. Stuff into 45-50 mm beef middles basic 20 cm (8”) links.
  5. Dry at 10-12° C (50-53° F), 80% humidity, for 35 days.
  6. Dry at allowance temperature (below 15° C/59° F) until absolutely convalescent what will booty about 60 canicule total, depending on the bore of the sausage and dehydration conditions.
Notes
Meat and fat should appear from Iberian pig.
Pimentón de la Vera is recommended.

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