Chorizo or chourico
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt [a] |
| ¼ | teaspoon | Peppper [a] |
| 1 | teaspoon | Ground chile; cayenne or hot paprika [a] |
| ¼ | teaspoon | Sugar [a] |
| 2 | tablespoons | Red wine [a] |
| ¼ | teaspoon | Liquid Smoke (opt) [a] |
| 1 | pounds | Lean pork; very finely ground [b] |
| 2 | ounces | Pork fat; coarsely ground [b] |
| 2 | Garlic cloves; crushed then minced [b] | |
| Prepared hog casings | ||
Directions
From 'The Savory Sausage: A Culinary Tour Around the World", one I make often. I use it in Sopa de Ajo (Garlic Soup), a sausage-stuffed bread called Hornazo, the amazing Tortilla Gallego (a cold omelet which tastes as transcendant as the description is boring and is a staple at tapas bars), and in Paella.
"There are hundreds, perhaps thousands, of dishes made in Spain and Portugal with these sausages. Use these in any dish requiring spicy smoked sausage. It's also good sliced and eaten on top of a slice of bread, along with pickled vegetables and a glass of dry sherry. If you can't find the Spanish or Portuguese version, and don't want to make it yourself, substitute Mexican or South American chorizo for the fresh sausage and good pepperoni if you want a hard sausage. If you can only find American breakfast sausage, mix a scant ½ teaspoon hot paprika or ground chiles and 1 chopped garlic clove into each pound bulk sausage." Mix [a]. Knead together [b] then knead in [a]. Stuff firmly into prepared casings and tie of in 6" lengths. Prick any air pockets with a pin.
If you've used Liquid Smoke, place sausages on a rack placed on a baking sheet and bake 3 hours in 200F oven. If you're smoking the sausages rather than adding Liquid Smoke, smoke at 275F 3-5 hours. Raw sausage can be refrigerated 3 days, smoked or baked sausage 1 week. Raw, smoked or cooked sausage can be frozen for 3 months.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@... on Sep 24, 1997