Chorizo Blanco Recipe
New Jersey, US. Slow Aged Pork Sausage, Garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Ingredients
Method
Sausage Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small chunks (about 1-inch pieces) to make it easier to grind.
- 2
Chill the Meat
Place the cut pork and fatback into the freezer for about 30 minutes until firm, but not frozen solid. This helps in the grinding process.
- 3
Grind the Meat
Using a meat grinder, grind the chilled pork shoulder and fatback together into a large bowl. Use a medium grind plate for better texture.
- 4
Mix the Ingredients
In a separate bowl, combine the minced garlic, kosher salt, black pepper, paprika, cayenne pepper, and white wine. Mix well until combined.
- 5
Combine Meat and Spice Mixture
Add the spice mixture to the ground meat and mix thoroughly by hand until well incorporated and sticky.
- 6
Prepare the Casings
Rinse the sausage casings under cold water and soak them in water for at least 30 minutes. This makes them pliable for stuffing.
- 7
Stuff the Sausage
Load the sausage stuffer with the meat mixture and carefully stuff the casings, taking care not to overstuff. Tie off the ends securely.
- 8
Age the Sausage
Hang the sausages in a cool, dry place to age for at least 24 hours to develop flavor. Ideally, this should be done in a temperature-controlled environment.
