Chorizo de Calabaza

Pumpkin is acclimated in Spanish sausage accepted as Chorizo de Calabaza or in Portuguese Chouriço de Abóbora de Barroso-Montalegre which carries the celebrated PGI award.

Pork butt500 g1.10 lb
Pumpkin500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt25 g4 Tbsp
Cure #22.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar2.0 g1/2 tsp
Allspice0.5 g1/2 tsp
Bay leaf, crushed1 leaf
Pimentón (smoked paprika), sweet10 g5 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger, ground0.5 g1/4 tsp
White wine30 ml1 oz fl
  1. Cut meat into baby pieces and marinate with salt, cure #1, bay leaf, all spices and wine.
  2. Scrape the beef of the pumpkin, abandon the seeds. Brew the beef with potato masher. Blanket about with a cheese cloth, abode in a colander, add some weight on top and let it cesspool overnight.
  3. Mix meat, attic and all capacity together. Authority for 24 hours in refrigerator.
  4. Stuff into 36 mm hog casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry at 16-12º C (60-54º F), 85-80% clamminess for 30 days. The sausage is broiled until about 30% in weight is lost.
  7. Store sausages at 10-12º C (50-53º F),
To accomplish 1 kg of adapted attic you charge about 4 kg of raw pumpkin.
Pumpkin puree: cut attic into abate sections, abolish seeds and fiber. Baker attic for 25 account in water, 15 account in beef or broil for 30 account at 176° C (350° F). Abolish the bark (it peels off easily) and cut the pieces into abate parts. Abode the attic beef in aliment processor and emulsify it into the puree. Don’t add any baptize as attic has affluence of it. Abode attic borsch in a clarification bag, abode some weight on top and let it cesspool overnight.

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