This is an amazing smoked sausage from Colombia, that is an instant classic for me--good enough to go in any Top 5 with the likes of Italian, Smoked Polish, Brats, and Texas Beef sausage.
This comes from a Colombian using name "I-am-Chorizo" on smokingMeatForums.com. It was tried and absolutely loved by several experienced folks there, who tweaked it. SmokinEdge added red wine, which is in many, most, smoked South American sausage or chorizo as it's called there. DougE and BrianGSDTexoma and geostriata all added their notes and comments.
Their universal glowing reports made me try it, and yes, it really is an awesome taste that will now be one of my standard Top 5 when making. Try it!
Recipe for 1kg of meat. Spices expressed as a % of meat weight.
1000 g pork shoulder, approx 20% fat
-- 6mm to 10mm grind
1.5% salt, 15 g
0.15% black pepper, 1.5g
0.23% paprika, 2.3g
0.26% cumin, 2.6g
0.44% granulated garlic, 4.4g
1-2 chopped green onions, 15g
cilantro, chopped, 7g
3% red wine, 30ml
0.25% cure1, 2.5g
0.05% sodium erythorbate, 0.5g
400mg Vitamin c, ascorbic acid
observed FSIS Limits are:
cure1 sodium nitrite, max 156ppm
sodium erythorbate, max 547ppm
vitaminC, max 469ppm