OK, having had a little sleep, and reading the marc-frederic blog, here's my analysis. Percentages are percent of meat block with added fat/oil, assuming 80/20 pork, and 85/15 beef, since no discussion of fat is offered.
Assumptions yield an inherent fat content of 18.9560% fat. Add the olive oil and total fat becomes 20.0549%.
240g salt - 2.6374%
24g saltpetre - 0.2637% (2637 ppm potassium nitrate, intended)
20g ground black pepper - 0.2198%
10g nutmeg - 0.1099%
10g hot chilli powder - 0.1099%
40g paprika - 0.4396%
280g mild chilli powder - 3.0769%
100ml olive oil - 1.0989%
Assuming generic chili powders (blends), the powders are almost always a blend of ground chili (usually ancho, sometimes a blend of ancho, New Mexico, pasilla, etc.), salt, cumin, garlic powder/salt, and oregano. Salt-free blends drop the salt, use garlic powder, and may include small amounts of some other spices, including coriander, nutmeg and cloves, maybe cinnamon, etc. Hot chili powder usually includes cayenne or other hot chili like chipotle or serrano. Given that the amounts of black pepper and nutmeg are very small, the flavor profile would be much more like chili seasoning, and not at all like a dried chorizo. I agree that it would look like a chorizo, but the flavor would be entirely different.
I've never used an unsaturated oil in a sausage, and I have no idea how it would affect things. And from his blog, yes, you could add some Tabasco sauce, and it would add some spice, but it's just another indication that the sausage itself has little in common with the name. This might or might not be a good sausage, but from the approach, demonstrated lack of concern about the nitrate levels, disregard for the actual styles, it comes across less as creative, and more as careless, but that's just me.
Having looked at the recipe and the blog, I can say that his book will not be on my must-have list.
Don't tell me the odds.
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