Chorizo-Spanish-Vegan

A acceptable affection Spanish chorizo is fabricated with pork, oregano, garlic and Spanish smoked paprika accepted as “pimentón. ”Pimentón delivers a appropriate acidity and a abysmal red color.
MaterialsMetricUS
Pumpkin puree800 g1.96 lb
Potato starch100 g0.33 lb
Potato flour100 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Olive oil15 ml1 Tbsp
Oregano, dry2.0 g1 Tbsp
Paprika, sweet5.0 g1 Tbsp
Cayenne pepper0.25 g¼ tsp
Garlic, diced3.5 g1 clove
Onion, chopped60 g1 small
Instructions
  1. Chop onion cautiously again fry in olive oil until golden.
  2. Mix attic borsch with onion, diced garlic and spices. Add starch and abrade and mix all together.
  3. Stuff into 36 mm azoic casings.
  4. Cook for 20 account in baptize at 80° C (176° F).
  5. Cool and refrigerate.
Notes
Don’t add baptize unless the admixture is too adamantine to stuff.

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