curing meat. how to make spanish sausage. Chistorra Navarra or Txistorra Navarra. It´s a Spanish sausage made with pork, salt, garlic and paprika. Typical in the Basque-Navarre region, in northern Spain, it is part of the Pintxos and Tapas Españolas classics. It is consumed grilled, roasted or fried. A great option for the barbecue.

Chistorra Navarra Ingredients (1kg)

800 g pork leg;
200 g pork belly;
200 ml water;
20 g salt;
20 g sweet paprika;
4 g garlic powder;
2.4 g instacure#1;
2.4 g antioxidant(sodium erythorbate);
1 g rosemary extract (natural antioxidant - optional);
Natural lamb casing.

Preparing the Chistorra Navarra

Clean meat, removing bones, skin and connective tissue;
Grind in medium disc (6mm) or finely chop with a knife;
Mix all the ingredients and mix well until sticky;
Stuff in lamb casing(19 to 24 mm).
Cut 40 to 60 cm segments and tie the ends with string, joining the ends together;
Hang in a cool, dark and ventilated place for 3 to 5 days;
Frying pan, barbecue or oven (0medium / low);
Great snack with bread(known as pintxo in Spain).