Chef
John
Ingredients for about 8 to 10 Italian
Sausages:
3 pounds pork shoulder
28 grams kosher salt (1 ounce)
4 cloves garlic
2 tablespoons
whole fennel seed, toasted
2 teaspoons freshly ground black pepper
1 teaspoon anise seed
2 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon oregano
1 teaspoon marjoram
1/2 teaspoon ground mustard
1/4 teaspoon ground allspice berries
1/2 teaspoon ground coriander
1 tablespoon white sugar
2 tablespoons
cold water
River
cottage
3-–4 lengths of beef runner casings
5kg boneless shoulder or hand of free-range
pork, with about 20% fat (measured roughly by eye)
1kg cured pork loin
100g PDV salt (i.e. 2% of the weight of the
pork shoulder or hand)
125g smoked hot paprika
70g sweet paprika (unsmoked)
15g cayenne pepper
50g fennel seeds, lightly toasted
10 garlic cloves, peeled and finely chopped
1–2 glasses red wine
·
Soak the casings for at least 2
hours in cold water.
·
Mince the pork shoulder or hand
using the coarse (8–10mm) plate of your mincer and place in a bowl.
·
Cut the pork loin into small
cubes and add to the minced meat with all the other ingredients except the
wine.
·
Mix thoroughly, using your
hands, so that the flavourings are well distributed throughout the mixture.
·
Now add enough wine to bind the
mixture (but not too much or it will leach out of the skins later, carrying
flavour with it, and also some of the crucial salt).
·
Pack the mixture into the
sausage stuffer and fit a medium nozzle on the end.
·
Load the casing on to the
sausage stuffer, tie the end with string and fill the casing, to form sausages
about 30cm long, packing tightly and ensuring there are no air pockets.
·
Secure the other end of the
casing with string.
·
To begin with, you will need to
hang the chorizo in a warm place, ideally 25–27°C, to enable incubation of the
bacteria and facilitate fermentation.
·
After 12 hours in this
environment, move the chorizo to your dry-curing spot, which should be between
12 and 18°C with a humidity level of approximately 70% and a constant
circulation of air.
·
Make sure the chorizo are not
touching a wall, or each other, and they are not in direct sunlight.
·
Over the coming weeks, test the
pH to ensure it is below 4.5.
·
Allow 6–10 weeks for the
chorizo to cure if you want to eat it raw.
·
Serve cut into thin slices.
·
Note: Should you want to, you
can cook with the chorizo soon after mixing rather than leave it to cure.
Makes:
8 to 10 sausages
1 kg pork shoulder, diced into 2cm pieces
200g pork back fat, diced into 2cm pieces
5 cloves garlic, minced
3 tablespoons smoked paprika
1 tablespoon salt
1 teaspoon red chilli flakes
1 teaspoon black pepper
60ml dry white wine
1 hog casing
Mince:
·
Place the pork shoulder and
back fat in the freezer for 30 minutes with the meat grinder, this will make
grinding easier.
·
Run the meat and fat through
the grinder fitted with a medium plate. In a bowl, mix the mince with the
garlic, paprika, salt, chilli flakes, black pepper and wine. Mix well with your
hands 2-3 minutes, then cover with plastic wrap and chill 1 hour or up to
overnight. You can then use the mince in recipes or continue on to make sausages.
·
Sausages:
·
Soak the hog casing in water
for 30 minutes, then run water through from the tap to rinse out any salt.
·
Using the medium sausage
stuffing funnel, place the casing over the end of the tube. Start passing the
meat mixture through the funnel, stopping as it starts to come out the other
end. Tie the casing in a knot and continue passing mince through the grinder,
supporting the sausage with your other hand. Once the mince is used up, tie off
the other end of the casing.
·
Twist the sausage at regular
intervals to create sausages of desired length. Alternate twisting direction
with each link.
·
Using a metal skewer, poke 2-3
small holes in each sausage to allow air to escape during cooking.
·
Cook as desired, or chill in
the fridge for up to 3 days or freeze for up to 3 months.
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