Meats and Sausages
Chorizo de Cebolla
Chorizo de cebolla (cebolla means onion) is a popular dry sausage from Galicia region of Spain. .
| Materials | Metric | US |
|---|---|---|
| Pork belly, jowls | 400 g | 0.88 lb |
| Diaphragm muscle, lungs, skins | 300 g | 0.66 lb |
| Diced onions, raw or cooked | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 25 g | 4 tsp |
| Cure # 1 | 2.5 g | 1/2 tsp |
| Pimentόn, sweet | 20 g | 3.5 Tbsp |
| Pimentόn, hot | 2.0 g | 1 tsp |
| Garlic, diced | 3.5 g | 1 clove |
| Oregano, ground | 2.0 g | 2 tsp |
| Parsley, dry | 1.0 g | 1 tsp |
| Bay leaf, crushed | 1 leaf | 1 |
Instructions
- Remove tendons, sinews, hard connective tissue from offal meats, then cook the meats in water (below boiling point) until soft. Drain and cool.
- Chop the onions and cook in water for 45 minutes. Drain and let the moisture evaporate.
- Grind meats through 6 mm (1/4") plate and mix with all spices. Hold for 24 hours in refrigerator.
- Mix the sausage mix with cooked onions and stuff without delay into 40 mm pig casings forming links ~ 15 cm (6") long.
- Apply cold smoke at 15-18º C (53-64º F) for 7-10 days. Smoking need not to be continuous.
- Dry at 15-12º C (59-53º F), 75-80% humidity for 45 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Notes
For home production it is recommended to cook the onions as that will eliminate a lot of moisture, otherwise drying will be prolonged and unsafe.
Sodium nitrite/nitrate and sugars are not added in the traditional manufacturing process.
Sodium nitrite/nitrate and sugars are not added in the traditional manufacturing process.
