Salchicha Roja
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Release Date 12.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
Ingredients
Meat
- 500 g Pork S1 Very Lean
- 500 g Pork Belly
Liquid
- 60 g Red Wine
Casings
- 1.4 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 2 g Ground Black Pepper
- 1 g Ground Cinnamon
- 25 g Sweet Ground Pimento
Instructions
Preparation
- Soak the 1.4 m 22/24mm Sheep Casings in cold water for 30 minutes
- Prepare the 18 g Table Salt.
- Prepare the spice mix with 2 g Ground Black Pepper, 1 g Ground Cinnamon & 25 g Sweet Ground Pimento
- Chill the 60 g Red Wine
Grinding
- Grind the 500 g Pork S1 & 500 g Pork Belly through the 10mm plate.
Mixing
- Mix the ground 500 g Pork S1 & 500 g Pork Belly with the 60 g Red Wine & 18 g Table Salt so the wine and salt is mixed in.
- Add the spice mix and mix until the sausage mix becomes very sticky.
Filling
- Fill the mix firm in to the 1.4 m 22/24mm Sheep Casings and form coils. I suggest about 30cm long then form a coil.
Storage
- Store in the refrigerator for up to 2 days or freeze for later usage.
Instruction Video
Notes
This sausage is very nice grilled.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Salchicha Roja
Based on
1000 g
Amount per 100g
Calories
322.44
% Daily Value*
Fat
27.96
g
43
%
Saturated Fat
10.08
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
3.21
g
Monounsaturated Fat
12.83
g
Cholesterol
68.50
mg
23
%
Sodium
781.67
mg
34
%
Potassium
346.32
mg
10
%
Carbohydrates
1.47
g
0
%
Fiber
0.97
g
4
%
Sugar
0.18
g
0
%
Protein
15.51
g
31
%
Vitamin A
747.64
IU
15
%
Vitamin C
0.20
mg
0
%
Calcium
15.93
mg
2
%
Iron
1.24
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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