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Lobster and Chorizo SausagesCuisine: American Category: meat Servings: 6 Ingredients:1/4 tsp. Spanish paprika1/8 tsp. garlic, pared, chopped 1/8 tsp. red pepper flakes black pepper coarsely ground, to taste oregano, chopped, to taste 3-1/4 oz. pork butt, cut into cubes 1-1/2 oz. jowl fat, diced 1 oz. lobster meat, chopped 1/4 tsp. lobster coral 1/4 tsp. kosher salt pinch of curing salt 1 tsp. cold water 1/4 tsp. red wine vinegar hog casings, as needed hot water, (170 degrees F), as needed Instructions:Combine paprika, garlic, peppers and oregano; add pork, jowl fat, lobster, coral and salts. Mix well. Place in meat grinder; grind through medium die into mixing bowl. Combine water and vinegar; add to ground mixture. Mix well using paddle-style beater. Stuff mixture into hog casings, twisting to form 1-1/4-in.-long sausage segments. Place on plastic tray; dry cure for about 24 hours. Just prior to service blanch in hot water to internal temperature of 160 degrees F.Click Here To Return To The Recipe List This Page Generated By: |
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