90 min
Type of dish: Meats
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Lean pork 0.25 kg
Pork dewlap 0.75 kg
Chistorra mix 0.06 kg
Water 0.06 l
Lamb tripe 22-24 0.05 ud
Elaboration
  • Mince the lean meat and the bacon (which have been chilled in the freezer) using the 8 mm attachment of your machine.
  • Add in the water and mix.
  • Mix the minced meat in the stand mixer while adding the seasoning.
  • Mix for 3-4 minutes and put the mixture into the filling machine.
  • Load the minced preparation into the casing (which has been soaking overnight) using a small-size filler. Link the casing, shaping into sausages and bundle them.
  • Hang the txistorras and store in a cool environment at 12 ºC.

CURING TIME

  • Place the sausages into the dehydration chamber at 10-12 ºC and at relative moist environment (75-80%). Cure the sausages for 2 to 3 days.

PACKAGING AND PRESERVATION

  • Store them in an air-tight container and in the fridge for 1 month.
  • Or in the freezer for 4 months.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 23.83 g
Monounsaturated fatty acids 46.53 g
Polyunsaturated fatty acids 16.93 g
Cholesterol 120.0 mg
Calcium 35.5 mg
Iron 4.35 mg
Zinc 1.25 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 2.5 ug
Salt (Sodium) 3908.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.