Meats and Sausages
Chorizo Rojo de Teror
The characteristic of the Teror sausage is its soft texture, almost a paste, in order to be easily spread on a roll or bread. To obtain soft texture the sausage is made with soft fats such as pork belly, dewlap or jowls. Chorizo de Teror comes in two varieties: red colored chorizo rojo made with pimentón and less popular light colored chorizo blanco made without it. In northern European countries such a sausage will be classified as a fermented spreadable sausage, for example Polish Metka or German Mettwurst, although European sausages will be briefly cold smoked. Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 450 g | 0.99 lb |
| Pork belly | 100 g | 0.22 lb |
| Back fat | 450 g | 0.99 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3 tsp |
| Cure #1 | 2.0 g | 1/3 tsp |
| Pimentón | 20 g | 3.5 Tbsp |
| Oregano, dry | 2.0 g | 2 tsp |
| Garlic, smashed | 7.0 g | 2 cloves |
| Cinnamon | 0.5 g | ¼ tsp |
| Nutmeg | 0.3 g | 1/8 tsp |
| Cloves | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| White wine | 45 ml | 3 Tbsp |
Instructions
- Grind meat and fat through 3 mm (1/8”) plate.
- Mix ground meats with salt, wine and all spices. Hold for 12 hours in refrigerator.
- Stuff into 30-40 mm pork or beef casings. Form links about 7-10 cm (3-4”) long. The sausage is also stuffed into cellulose or other synthetic casings.
- Keep refrigerated.
Notes
The sausage, which is a meat paste, is served raw, usually spread on sandwiches.
