INGREDIENTS
- – Boneless pork shoulder 3 kg.
- – Vino tinto con ajo 39 cc.
- – Entrefine salt 48 g.
- – Floor black pepper 6 g.
- – Paprika 12 g.
- – Sugar 21 g.
- – Floor chili 3 g.
- – Dried oregano 2.4 g.
- – Nutmeg 0.75 g.
- Salad with sausages:
- – Boiled candy potato 2 items.
- – Purple onion 1 unit.
- – Boiled chickpeas 150 g.
- – Lemon 3 items.
- – Basil.
- – Parsley leaves.
- – Olive oil.
- – Peanuts and cashews.
A grasp class on SAUSAGES AND CHORIZO and a scrumptious salad ,
PROCEDURE:
1. Chop the pork with the thickest disc at 0°C.
2. Season, add the water and knead.
3. Desalt (take away all of the salt) from the Chinese language tripe.
4. Embed.
