Lobster and Chorizo Sausages

Cuisine: American

Category: meat

Servings: 6


1/4 tsp. Spanish paprika
1/8 tsp. garlic, pared, chopped
1/8 tsp. red pepper flakes
black pepper coarsely ground, to taste
oregano, chopped, to taste
3-1/4 oz. pork butt, cut into cubes
1-1/2 oz. jowl fat, diced
1 oz. lobster meat, chopped
1/4 tsp. lobster coral
1/4 tsp. kosher salt
pinch of curing salt
1 tsp. cold water
1/4 tsp. red wine vinegar
hog casings, as needed
hot water, (170 degrees F), as needed


Combine paprika, garlic, peppers and oregano; add pork, jowl fat, lobster, coral and salts. Mix well. Place in meat grinder; grind through medium die into mixing bowl. Combine water and vinegar; add to ground mixture. Mix well using paddle-style beater. Stuff mixture into hog casings, twisting to form 1-1/4-in.-long sausage segments. Place on plastic tray; dry cure for about 24 hours. Just prior to service blanch in hot water to internal temperature of 160 degrees F.

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