Home-made chorizo

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Home-made chorizo

Home-made chorizo

Even though we didn’t have our own pork this year, I decided to make some chorizo. That way I would know exactly what goes into it and how much fat it contains. The recipe basically calls for 80% meat and 20% fat but as the pork belly I bought was very lean, the fat percentage was considerably higher. It is possible to make chorizo completely from scratch, adding your own spices and flavourings to the meat and fat mixture. However, as the climate on the coast is warmer and more humid than in the mountains, and not ideal for drying and curing meats, I wanted to be completely sure that there wouldn’t be a problem and we wouldn’t all be poisoned so used a ready-made chorizo mix call “Chorizol”. I then added more oregano, chilli pepper and chopped garlic.

INGREDIENTS:
4kg shoulder of pork
1kg belly pork, derinded
1 sachet chorizol
2 1/2 teaspoons chilli pepper
8 cloves garlic
handful oregano
hog casings

PROCEDURE:
Mince the meat and fat together. Add the remaining ingredients and mix well. Leave to mature in the fridge or a cool place for 24 hours.

Put the mixture into the casings. Shape into individual sausages.

Making chorizo sausage

Making chorizo sausage

Hang up to dry in a cool, airy place. The ideal temperature is between 10ºC and 13ºC. Leave to dry for 7 days. If the temperature is cool enough, you can store the chorizo outside the fridge but I decided to freeze it and take out use as needed. I also saved some of the fresh chorizo back and froze it without drying.

chorizo2

Pork stew

NOTE: If you are using dried butterbeans, you will have to soak them overnight. You can add any vegetable you have to this stew according to what’s in season (courgettes, carrots, aubergines, etc.).

NOTE: You should only start timing the stew once the pressure cooker has reached pressure.

INGREDIENTS (serves 6):
pork ribs, cut into pieces
4 or 5 medium potatoes: 2 grated, 3 cut into chunks
250g dried butter beans, soaked overnight
1 medium onion, roughly chopped
3 or 4 cloves garlic
2 green peppers, roughly chopped
3 tomatoes, roughly chopped
a pinch of chilli pepper
olive oil
salt and pepper
stock or water

Heat some oil in a large pressure cooker and fry first the onions, then the green peppers and then your other vegetables until soft. Add the tomatoes and fry for another couple of minutes and before adding the pork and potatoes. Stir well and season with salt and pepper.

Cover well with water and bring to the boil. You will probably need about 1.2 – 1.5 litres of water/stock. The beans will absorb some of the water so it is important that you have enough liquid in the pan. If you bring the mixture to the boil before putting on the lid, you can see whether you need to any more liquid. Generally speaking, there needs to be about an inch of liquid above the level of the stew.

Cover the pan with the lid, engage the mechanism and bring to pressure.

Once the pan has reached pressure, cook for 30 minutes before turning off the gas.

You can either let it return to normal pressure or run it under the cold tap to lower the pressure quickly.

DO NOT OPEN THE LID UNTIL THERE IS NO LONGER ANY STEAM COMING FROM THE PAN.