Chorizo-Spanish-Fresh

Spanish chorizo is usually a dry sausage, however, a beginning array is accepting popularity, too. Beginning chorizos are added accepted in South American countries.
MeatsMetricUS
Pork, semi-fat (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Spanish paprika, sweet10 g5 tsp
Spanish paprika, hot4.0 g2 tsp
Oregano2.0 g2 tsp
Garlic, smashed3.0 g1 clove
White wine, dry60 ml2 oz fl
Instructions
  1. Grind pork through 10 mm (3/8”) plate.
  2. Combine spices with wine.
  3. Mix meat with all ingredients.
  4. Stuff into 36 mm hog casings basic 6” (15 cm) links.
  5. Refrigerate. Baker afore serving.
Notes
For best after-effects use smoked Spanish paprika accepted as pimentón. As a additional best you could use candied Hungarian paprika and cayenne pepper.

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