Through popular demand for this tapas recipe, our Spanish friend Miguel who lives in Spain has kindly handed over this legendary recipe that his mother used.
Chistorra is from Spain's Basque region. A fresh type of fast-cure sausage from Aragon and Navarre, Spain. Seasoned with smoked paprika De la Vera and fresh garlic, this super thin chorizo has a juicy, meaty flavor and a crisp bite. It can be considered a special type of chorizo. Made of minced pork, or a mixture of minced pork and beef, this meaty chorizo is encased in thin lamb casings.
The ingredients are the same as those of the chorizo although its fat content is much higher. Chistorra differs from chorizo in addition to its reduced size (thin lamb casings are used to make it). Further, the chistorra is a product that should be consumed fresh and the time of maceration and curing does not usually exceed 5 days. Then it is kept cold and consumed as soon as possible.
INGREDIENTS
The Meat
900g of pork needle (pork fat).
1.3kg of pork secret (Pork shoulder).
The Seasoning
2 tablespoons of thin salt (PVD Salt).
2 tablespoons full of De La Vera smoked paprika.
2 tablespoons of garlic powder dessert.
The Casings
Chipolata sheep casings.
METHOD
1. Cut the meat up and refrigerate for 1 hour.
2. Mince together 900g of pork needle and 1.3kg of pork shoulder using an intermediate plate (6-8mm plate).
3. Add salt, paprika and garlic powder and mix well using your hands. Work the mix really, you're trying to bind the fat to the lean. Keep mixing it until a good handful of the meat will stick to your fingers when your hand is turned palm down.
4. Leave the mixture to rest in the fridge for 24 hours.
5. After 24 hours it is time to Stuff the meat into the sheep skins. Go at a slow pace to make sure there are no air bubbles forming between the meat and the casings.
6. Stuff the meat into the skins, and tie them into links approximately 6" (15cm) apart. Let them dry in a cool, relatively damp room (about 12 degrees and 75% humidity) for 2 or 3 days. After this time can be consumed (fried or cooked). They must be stored cold.
Miguel's Top Tip - Fry a little ball of the finished mix to check for spice before you put the mixture into the skins. If you like more spice add a little more paprika.
To Serve: Serve it out the pan Tapas style as a starter!