Spicy Spanish sausage chorizo is often used in national recipes of their homeland. Unfortunately, if you want to reproduce one of the traditional Spanish recipes, it will be difficult or expensive to get a ring of such sausage, and so below we will share with you alternatives to a sausage product that can be prepared at home.
Chorizo sausage at home
The composition of the sausage chorizo is surprisingly simple and includes pork (usually a scoop) and an abundance of spices. Among others, a variety of types of peppers and garlic prevail. A very fragrant sausage comes out.
Ingredients:
- pork - 1,2 kg;
- dried chili - 1 1/2 tbsp. spoons;
- garlic teeth - 4 pcs .;
- salt - 2 teaspoons;
- Dried oregano , cumin - 1/2 tsp;
- ground cloves , coriander - 1/4 tsp;
- vinegar - 5 ml;
- water 40 ml;
- sausage casings.
Preparation
After cleaning the pork from the films, cut it into pieces that your mincer will master. With the help of stupa turn into a paste of chives of garlic and salt. Add the remaining spices to the fragrant paste, and then mix everything with the pork cubes. Pour in the vinegar and leave the meat to marinate in the cold throughout the night.
The next day, fill the bowl with ice and place on top another dish that will be minced. Pass the meat through a meat grinder and put it in the freezer for half an hour. After a while, add water, stir the stuffing and fill it with a prepared sausage casing. Dry the homemade sausage chorizo in a cool, well-ventilated room for about a day, and then fry and proceed to the tasting.
Sausage chorizo - recipe
Ingredients:
- sausage casings - 55 g;
- garlic teeth - 5 pcs .;
- wine vinegar - 55 ml;
- ground cumin - 1/2 tsp;
- pork - 2,7 kg;
- dried chili - 3 tbsp. spoons;
- Dried oregano - 1 tsp.
- Dried onion - 2 tbsp. spoons;
- paprika - 2 tbsp. spoons;
Preparation
Using a stupa, rub the salt with the cloves of garlic. Add the remaining spices to the garlic from the list and dilute with vinegar. Divide the pork into pieces of an arbitrary shape and pass it through the meat grinder. The resulting stuffing season with acetic mixture and mix thoroughly. Fill the sausage shell with minced meat. Cook the Spanish sausage chorizo on a parchment and leave to dry in the refrigerator for the whole night. The next day, sauté the sausages in a hot frying pan for 6-8 minutes on each side.