Spicy Spanish chorizo sausage is often used in the national recipes of his homeland. Unfortunately, if you want to play one of the traditional Spanish recipes to produce a ring of sausage is either difficult or expensive, and therefore below we share with you the alternatives of sausage products, which can be made at home.
Chorizo sausage at home
The composition of chorizo sausage is surprisingly simple, and includes pork (usually scapula) and plenty of spices. Among other prevalent variety of peppers and garlic. It turns out very flavorful sausage.
- pork - 1.2 kg;
- Dried chili - 1 1/2 Art. spoons;
- garlic chives - 4 pcs .;
- salt - 2 tsp;.
- dried oregano , cumin - 1/2 teaspoon;.
- ground cloves , coriander - 1/4 teaspoon;.
- vinegar - 5 ml;
- water - 40 ml;
- sausage casings.
After cleaning the pork from the film, cut it into pieces that will master your chopper. With stupa turn into a paste with salt chives. Add the remaining spices fragrant paste, then mix everything with diced pork. Pour in the vinegar and leave to marinate the meat in the cold overnight.
The next day, fill a bowl with ice and place it on top of another dish in which beef will fall. Pass the meat through a meat grinder and put in the freezer for half an hour. Over time, add water, stir and fill with stuffing them prepared sausage casing. Homepage dry sausage chorizo in a cool, well-ventilated area for about a day, then cook and start tasting.
Sausage chorizo - Recipe
- sausage casings - 55 g;
- garlic chives - 5 pcs .;
- wine vinegar - 55 ml;
- cumin powder - 1/2 tsp;.
- pork - 2.7 kg;
- Dried chillies - 3 tbsp. spoons;
- Dried oregano -. 1 tsp.
- Dried onion - 2 tablespoons. spoons;
- paprika - 2 tbsp. spoons;
With mortars pound of salt with a pinch of chives. Add the garlic to the remaining spices from the list and spread all vinegar. Divide the pork into pieces of any shape and mince. The resulting minced season with vinegar mixture and mix thoroughly. Fill the stuffing sausage casings. Prepare a Spanish chorizo sausage lay on parchment and leave to dry in the refrigerator overnight. The next day, fry the sausages on a hot frying pan for 6-8 minutes on each side.