Chistorra Navarra or Txistorra Navarra. It is a Spanish sausage made with pork meat and fat, salt, garlic and paprika (Spanish pepper). Typical of the Basque-Navarre region, in northern Spain, it is part of the classic Pintxos and Tapas Españolas. It is consumed grilled, roasted or fried. A great option for the barbecue.
Chistorra Navarra ingredients
800 g of pork shank;
200 g of pork belly (pancetta);
200 ml of water;
20 g of salt;
20 g of sweet paprika;
4 g of garlic powder;
2.4 g of type 1 curing salt (6.25% of nitrite and 93.75% of salt);
2.4 g of antioxidant (with erythorbate);
1 g of rosemary extract;
Natural lamb tripe.
Preparation of Chistorra Navarra
- Clean the meat, removing bones, skin and connective tissue;
- Grind into a medium disc (6mm) or chop finely with a knife;
- Mix all the ingredients and stir well until the dough becomes sticky and sticky;
- Embed in 19 to 24 gauge lamb casing.
- Cut segments of 40 to 60cm and tie the ends with a string, joining the ends;
- Hang in a cool, airy place for 3 to 5 days;
- Finish in a frying pan, barbecue or oven, over medium/low heat to avoid bursting the casing;
- It can be consumed as a snack, as a snack accompanied by bread (known as pintxo in Spain) or in a main dish.
English 
Português do Brasil
Good afternoon.
I don't have rosemary extract, can I substitute fresh rosemary? If possible, how much do I use?
Ary, good afternoon. I've only read studies with data on the use of rosemary extract as an antioxidant, I can't tell you if fresh it will have the same effect.
I made this recipe this week, curing it for five days in the fridge with the adapted fan. Man, it looks really good, really pretty color. Next time I'll add a little oregano and more hot paprika (I used a little along with the sweet one). I used artificial casing because I didn't have fine caliber natural casing.
Hi Osvaldo, that’s great, I’m glad you made and approved the recipe!
Good afternoon, Eduardo,
I really liked it, it looks very tasty…it takes a lot of water, right? I don't remember ever seeing any sausage with so much water...I just don't know where I'm going to find rosemary extract, I have the plant...
Now that I have the starter culture, I saw that it is not used in this sausage…lol.
As soon as I have space in my “chamber” in the fridge, I’m going to take the plunge…
Great recipe, thanks!
Rosemary extract is optional. There is a lot of water, but as it hangs for a few days, much of this water will evaporate. It's a very tasty sausage, it's worth it!