Sunday 20 April 2008
MoVida makes its own chorizo and blood sausage. We ate the blood sausage, which was probably the best I've ever had – light as a feather and aromatic. Below is one of Frank's recipes that is neither chorizo nor blood sausage, but is a perfect place to start.
1 1/2 metres of wide sausage casing
700g/25oz pork shoulder, cut into 4cm strips
300g/10oz pork-back fat cut into 2cm strips
2tsp of sea salt
1 level tsp sugar
1tsp ground black peppercorns
Soak the sausage casing in fresh cold water for 12 hours, changing the water several times, then drain well. Coarsely grind the pork shoulder and pork fat in a meat mincer or using the appropriate attachment of your food processor. Tip into a large bowl and add the salt, sugar and ground peppercorns. Mix together with clean hands for about five minutes to ensure it is well combined.
Slide one end of the sausage casing on to the nozzle of a sausage-filling attachment on your food processor. Alternatively, you can use a commercial pastry bag with nozzle. Tie off the opposite end of the casing with string, then fill with the sausage meat. Make sure the skin is not too tight or the sausage will burst when it is tied at the other end. Carefully pull the sausage casing off the filling tube and tie off that end. Twist into 10cm links, twisting each new link in the opposite direction. Remove a shelf from the refrigerator and hang the sausages in a bundle from a hook. Place a plate underneath to catch any fluid that drips. Cook within several days of making, or put in plastic bags and freeze for up to a month.
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