Mamu Spanish Chorizo
¼ cup / 60 grams Coconut oil, frozen
2 pounds / 908 grams Mamu
2 cloves / 3 grams Garlic, minced
2 teaspoons / 10 grams Salt
2 teaspoons / 10 grams Dry white wine
1 Tablespoon / 25 grams Smoked paprika
8 feet / 2.5 meters Vegan sausage casing (optional)
- Grate frozen coconut oil with a cheese grater into a chilled bowl to make minced pieces.
- Add Mamu, garlic, salt, white wine, and smoked paprika until mix until well combined.
- Form into links and pan sear OR stuff mixture into vegan sausage casings.
- Cook until internal temperature reaches 165°F (74°C) on an instant read thermometer.
Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.