Chorizo Quzande de Bandeira

Chorizo Quzande de Bandeira is a abbreviate pork sausage accepted in La Estrada, in Pontevedra arena in Galicia. The sausage is fabricated with angular pork, backfat and a classical Galician aroma combination; pimentón and garlic.
Pork, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot4.0 g2 tsp
Garlic7.0 g2 cloves
Oregano, ground2.0 g1 tsp
Red dry wine60 ml2 oz fl
  1. Grind meat with 10 mm (3/8”) plate.
  2. Mix with all capacity and abode in refrigerator for 24 hours.
  3. Stuff into 32-34 mm hog casings bond sausages every 10 cm (4”).
  4. Apply a attenuate smoke at 22-24º C (72-75º F) and dry/ferment sausages at 22-24º C (72-75º F), 80-85% clamminess for 48 hours.
  5. Dry at 15-12º C (59-54º F), 75-80% clamminess for 21 days.
  6. Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.
Consume raw, adapted or fried.
Quzande de Bandeira was stored in the accomplished in drip in adobe jars.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages