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Hello:
I am looking for a chistorra Spanish (Basque) sausage recipe.
anybody?
thanks

Here's a recipe in Spanish......

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

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...

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

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

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

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.

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

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...):



Ready for grinding:



With the spices:



Thoroughly kneaded to evoke myosin:



Stuffing:



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



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



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.



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

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.



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

wow, you are my hero

Looks delicious André.

Do you think this could be done with beef instead of pork?

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

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!

Awesome look Grisell !!

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