Ingredients to make chorizo sanjuanino:
- 2k beef
- 1 k pork meat
- 1 k pork bacon
- 1 natural pepper fruit
- 1 head of garlic
- salt to taste
- Of water
How to make san juanino chorizo:
- Pass the meat and pork fat through a mincing machine with a medium disc
- Chop once.
- Put the salt and all the spices in a container and add the wine, mix well and then pour everything over the minced meat.
- Mix and knead vigorously so that everything is well integrated.
- The dough should acquire a pasty consistency
- This is achieved with one or two minutes of kneading, and it is important that the meats are very cold.
- Sausage: the mincing machine, the blade and disc are removed.
- In its place, a stuffing nozzle is placed and the pork casing is inserted into it.
- The machine is being filled with the dough and it is filling the casing.
- Once this is done, the chorizos of the desired size will be tied.
- Prick them with a needle in order to eliminate air, if any.
- Store in refrigerator if consumed in two or three days.
- In a freezer at -18º c they can be kept for six months.
- They are roasted on the grill over hot coals, over a low heat so that they do not get snatched, turning them so that they have an even cooking.
- They should be cooked with a golden appearance but not dry inside.
