looking for chistorra (txistorra) recipe

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looking for chistorra (txistorra) recipe

Postby salchicha » Thu Jan 05, 2012 11:00 am

Hello:
I am looking for a chistorra Spanish (Basque) sausage recipe.
anybody?
thanks
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Postby SausageBoy » Thu Jan 05, 2012 4:17 pm

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Postby grisell » Thu Jan 05, 2012 5:10 pm

Looks nice to me. Simple and probably delicious. I have a bunch of sheep casings and some good Spanish paprika. Might give it a try...
André

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gastronomía vasca, great site

Postby salchicha » Sat Jan 07, 2012 4:52 pm

SausageBoy wrote:Here's a recipe in Spanish......

http://www.gastronomiavasca.net/recipes/recipe?id=1342

:D


Thank you sausageboy, not only for the recipe, but also for the site, they have hundreds of recipes that I love

The recipe is not very different from some of the chorizo recipes that I have, the difference is the sheep casings, I still have some from the last time I made merguez

thanks again
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Postby grisell » Mon Jan 09, 2012 10:39 am

I have stuffed some txistorra, that's hanging now. I made a compromise between the recipes I found on the Internet. If it works out well, I'll post some pictures soon.
André

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Postby salchicha » Mon Jan 09, 2012 3:52 pm

grisell wrote:I have stuffed some txistorra, that's hanging now. I made a compromise between the recipes I found on the Internet. If it works out well, I'll post some pictures soon.

hey grisell, you are fast! I will be happy to see your pictures
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Postby grisell » Thu Jan 19, 2012 8:42 pm

So, I came up with this recipe, which is sort of a compromise between the recipes I found on the Internet, and also somewhat adapted to what I had at home:

Txistorra (my way)

1,200 g fatty pork shoulder
500 g back fat
8 garlic cloves, finely chopped
20 g mild Pimentón de la Vera (smoked paprika)
6 g hot Pimentón de la Vera (smoked paprika)
34 g sea salt including cure
5 g caster sugar
5 g dextrose
Yoghurt (lactic acid fermentation starter) and mould culture
22 mm sheep casings

Meat and fat ground on 8 mm/~5/16" plate. Mixed well with the seasoning and yoghurt. Stuffed in 65 cm/2 ft lengths (to fit in the chamber). Sprayed with mould culture and fermented for 36 hours at 22 C/72 F and 90+% RH. Then dried at 12 C/54 F and appx. 80% RH until 30% weight loss (five days).

The ingredients (the truffle jar contains cure nowadays, unfortunately...):

Image

Ready for grinding:

Image

With the spices:

Image

Thoroughly kneaded to evoke myosin:

Image

Stuffing:

Image

Hung to ferment. In the atomizer mould culture. The towel is there to increase humidity.

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Ready. 30% weight loss. There is only little mould because of the short incubation period. This was intentional.

Image

I liked it this way: Cut in 1" lengths, fried and mixed with a pipérade (onion, chilli, garlic, bell peppers and tomatoes) and served with a plain omelette.

Image

Oh, I almost forgot: Yes, it was good. :D It tasted better cooked than cold.
André

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Postby salchicha » Sat Jan 21, 2012 6:49 pm

grisell wrote:So, I came up with this recipe, which is sort of a compromise between the recipes I found on the Internet, and also somewhat adapted to what I had at home:


I liked it this way: Cut in 1" lengths, fried and mixed with a pipérade (onion, chilli, garlic, bell peppers and tomatoes) and served with a plain omelette.

Image

Oh, I almost forgot: Yes, it was good. :D It tasted better cooked than cold.


wow, you are my hero
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Postby SausageBoy » Sat Jan 21, 2012 7:26 pm

Looks delicious André.


:D
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Postby Dogfish » Mon Jan 30, 2012 3:37 pm

Do you think this could be done with beef instead of pork?
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Postby grisell » Tue Feb 14, 2012 1:27 pm

I don't see why not, but I have no experience with dried beef sausages. :)
André

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Re: looking for chistorra (txistorra) recipe

Postby Mkson1978 » Sun Mar 03, 2013 3:31 pm

Tack André! Will defently try this one out someday =) . I've had txistorra in Mexico. It's a wonderful sausage. Chopped slices in melted cheese, spread on a wheat tortilla and some salsa verde on top, folded to a taco. Delicious!

Question: How much yoghurt is needed? Do you think it would be any difference in taste if I use "Filmjölk" instead of yoghurt?

Thanks again!
/ Martin
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Re: looking for chistorra (txistorra) recipe

Postby warston » Sun Mar 03, 2013 5:38 pm

Awesome look Grisell !!
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Re: looking for chistorra (txistorra) recipe

Postby Greyham » Sun Mar 03, 2013 7:06 pm

I would say not enough Paprika. I would add more like 200g
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