Meats and Sausages
Chorizo Quzande de Bandeira
Chorizo Quzande de Bandeira is a short pork sausage popular in La Estrada, in Pontevedra province in Galicia. The sausage is made with lean pork, backfat and a classical Galician spice combination; pimentón and garlic.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 700 g | 1.54 lb |
| Back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 4.0 g | 2 tsp |
| Garlic | 7.0 g | 2 cloves |
| Oregano, ground | 2.0 g | 1 tsp |
| Red dry wine | 60 ml | 2 oz fl |
Instructions
- Grind meat with 10 mm (3/8”) plate.
- Mix with all ingredients and place in refrigerator for 24 hours.
- Stuff into 32-34 mm hog casings linking sausages every 10 cm (4”).
- Apply a thin smoke at 22-24º C (72-75º F) and dry/ferment sausages at 22-24º C (72-75º F), 80-85% humidity for 48 hours.
- Dry at 15-12º C (59-54º F), 75-80% humidity for 21 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Notes
Consume raw, cooked or fried.
Quzande de Bandeira was stored in the past in lard in clay jars.
Quzande de Bandeira was stored in the past in lard in clay jars.
