Try this Chorizo recipe, or contribute your own.
Suggest a better descriptionGrind all the pork butts thru a 1/4" grinding plate and place into a mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Chorizo is to be stuffed into a 40-42 MM hog casing. Place on smoke sticks and let dry in cooler overnight. This particular sausage takes much longer to dry than most others. From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (820g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 1500 | ||
Calories from Fat: 865 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 96.1g | 128 % | |
Saturated Fat 33.4g | 167 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 468.7mg | 144 % | |
Sodium 475.3mg | 16 % | |
Potassium 3004.4mg | 79 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 9.8g | ||
Protein 136g | 194 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1500
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.