Chorizo

Ingredients:
1 kilo ground pork
1 1/2 T salt
1 T soy sauce
4 T sugar
1 T anisado wine/mallorca
2 tbslp garlic, diced
1-2 tsp. black/white paper
1/4 tsp. prague powder
1/2 tsp. paprika
2 tsp. vinegar/calamansi juice
1 tsp. accord powder or cornstarch (for skinless)
Procedure:
1. Place ground pork in a mixing bowl.
2. Add ingredients #2-9 (for skinless chorizo, add ingredients 2-10) and mix
well.
3. Cover and refrigerate for 2-3 days for curing.
4. Stuff in casing and tie with thread into 2-3 inches links. For skinless chorizo,
measure 1tsp. of the mixture and individually wrap in wax paper.
5. Pack in plastic bag and store in freezer/chiller.
Cooking Procedure:
Native Chorizo - prick with toothpick, place in a pan and add a little amount of
water. Cook until water evaporates; fry in its own lard.
Skinless Chorizo - remove wrapper in a little oil until brown

Chorizo

INGREDIENTS:
2 lbs lean pork meat, finely chopped shopping list
1 lb pork fat, diced shopping list
1/4 tsp salitre (saltpeter) shopping list
1 heads garlic, crushed shopping list
1/3 tsp ground bay leaf or 1 leaf finely chopped shopping list
3 tbsp brown sugar shopping list
1/4 cup soy sauce shopping list
1/3 cup cider vinegar shopping list
1-1/2 tsp salt shopping list
2 tsp sweet paprika shopping list
1 tsp coarsely cracked black pepper shopping list
1 tsp red pepper flakes (optional) shopping list
sausage casing or 3 tbsp cornstarch if using skinless method

PREPARATION:
Combine all ingredients except casing and let stand for 1 hour.
Fill casing w/ mixture.
Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4
inches interval).

Put mixture in a container with lid and cure in the refrigerator for 2-5 days. Best kept in chiller.
Another curing method is to hang sausages above brick oven for 3-5 days.
To cook, put desired amount of sausages in a skillet.
Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.
Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with
fork. Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish
brown. Add a little oil if necessary.
Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar
on the side.
For skinless method, add cornstarch to mixture, roll desired amount of mixture into balls using
your hands, then roll mixture to form short sausages. Arrange side by side each other in a
container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days
to cure before frying.