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July 11, 2008
Ingredients:
1 kilo ground pork
1 1/2 T salt
1 T soy sauce
4 T sugar
1 T anisado wine/mallorca
2 tbslp garlic, diced
1-2 tsp. black/white paper
1/4 tsp. prague powder
1/2 tsp. paprika
2 tsp. vinegar/calamansi juice
1 tsp. accord powder or cornstarch (for skinless)
Procedure:
1. Place ground pork in a mixing bowl.
2. Add ingredients #2-9 (for skinless chorizo, add ingredients 2-10) and mix well.
3. Cover and refrigerate for 2-3 days for curing.
4. Stuff in casing and tie with thread into 2-3 inches links. For skinless chorizo, measure 1tsp. of the mixture and individually wrap in wax paper.
5. Pack in plastic bag and store in freezer/chiller.
Cooking Procedure:
Native Chorizo - prick with toothpick, place in a pan and add a little amount of water. Cook until water evaporates; fry in its own lard.
Skinless Chorizo - remove wrapper in a little oil until brown
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18 responses to "SKINLESS OR NATIVE CHORIZO"
Please i need your help, i wanted to make a CHORIZO, But i cant find this Ingredient Prague Powder Here in Belgium( antwerpen) Do you have any idea if where i can order it?
Thank
Beverly
If you don’t have prague powder, you can generally just
substitute Morton’s Tenderquick for all the salt in the
recipe.
i am confused with the black and white paper? where can I buy that? where can i buy the prague powder?
either black or white pepper will do but i usually use ground black pepper. Try to check it on the condiments section of your local supermarket.
where can i buy Anisado wine/ mallorc in the US?
Not sure where to find that on your location. However, you may try to check it out on any liquor store.
I missed eating chorizo
what do you mean T?
T means tablespoon
how about chicken chorizo? does anyone have a recipe for that?
i want to know the exact cost of every ingredients in making chorizo.thank you very much.
wat is paprika?tnx
what does a capital T stands for? is it Tasa?
t stands for tablespoon
Chorizooooooo I miss you cause I wanna eat you!!!!!!!!!!!
what is black or white paper? or maybe it is pepper
is it ok if walang paprika?
whats that wrapper used on chorizo, where can i buy them? in australia
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