Do you love sausage, but rarely buy because of the harmful ingredients in the composition? Then try to cook it yourself on charcoal, grill or frying pan! No extra additives - just meat and spices!
Chorizo sausages are made in Portugal, Spain and some other countries, but each country has its own version, slightly different from others.
All recipes are based on three ingredients: pork, bacon and paprika (red sweet ground pepper), but the spices and the method of heat treatment differ. It is paprika that gives the product an unusual reddish color, which is a kind of "visiting card" of this product.
The Mexican Chorizo recipe uses hot chili peppers, which makes the sausage very spicy in taste.
In the home version, it is very convenient to use smoked paprika: it gives any dish the smoky flavor characteristic of smoked products, but at the same time it is safe, since it does not contain carcinogens.
The final stage of Chorizo preparation is drying, smoking or roasting. It is the latter method that is most suitable for home use.
You'll need
- 1 kg of pork;
- 200 grams of lard (preferably unsalted);
- salt;
- a teaspoon of paprika;
- a teaspoon of smoked paprika;
- 1-2 teaspoons of ground black and / or allspice;
- 2 cloves of garlic;
- 20 ml of cognac or 30 ml of red wine;
- hot red pepper (to taste);
- pork belly.
When adding salt, consider its presence in the lard.
You can use additional spices at your discretion, such as cumin, oregano, fennel seeds, and others.
Preparation
Step 1. Soak the womb in water (at least 30 minutes).
Step 2. Peel the garlic, crush with a knife, chop finely and place in a small cup. Add salt, paprika, pepper and other spices (if used). Stir.
Step 3. Slice the bacon into small cubes.
Step 4. Wash the meat, remove bones, cut into small pieces. Pass through a fine-perforated meat grinder. Pour in the spice mixture, add brandy, chopped bacon and mix thoroughly.
Step 5. Insert the coarse grate into the meat grinder and insert the filling attachment.
Step 6. Put the end of the womb on the nozzle and pass the minced meat through the meat grinder again, carefully filling the womb. Make sure that the minced meat is evenly spaced, without air bubbles. Spread the meat with your hands if necessary, but do not tear the intestine. In the process of filling, form the sausages of the desired length (just tie the ends into a knot).
Step 7. Put the sausages in the refrigerator for a couple of hours so that the meat is marinated (soaked in spices).
Step 8. Fry the sausages until cooked in a pan, electric grill or charcoal.
Methods of serving "Chorizo"
- Uncut, hot with garnish and any suitable sauce.
- Thinly sliced as a snack or for sandwiches.
- Sausage cut into small cubes is added to various soups.
