Many people know that chorizo is a Spanish sausage with paprika. Most often in Spain, it is dry-cured or raw-smoked. In Latin American countries, this sausage is prepared a little differently. Meat for sausage is passed through a meat grinder, hot peppers are added in addition to paprika, and the finished sausage is fried or baked.
Ingredients:
- Minced pork – 1 kg.
- Ground hot red pepper – 0.5-1 tsp (or without it)
- Ground paprika – 2 tbsp.
- Dried oregano – 1 tbsp.
- Olive oil – 70 ml.
- Sunflower oil – for frying
- White wine – 150 ml.
- Salt – 1 tbsp.
- Pork casing
Cooking process
1 Add all the spices and olive oil to the chilled minced pork. Salt. Stir. Add white wine. Next, mix the mince well.
Put the minced meat in the refrigerator for several hours.
2 20 minutes before you start stuffing the casing with minced meat, it must be soaked in warm water.
3 We take the minced meat out of the refrigerator.
Put the casing on the faucet and pass water through it. Next, we proceed to stuffing it. I do this through a meat grinder using special attachments for making sausages. Stuff the casing with minced meat loosely. Form sausages 15-20 cm long. Tie the ends with a special culinary thread.
4 Pierce the sausages in several places before frying.
Fry the sausages in a heated frying pan on both sides under the lid. You can also fry chorizo Mexican style and on the grill.
Other recipes for delicious homemade sausages:
German sausages Bratwurst https://takajaeda.com/en/recipes-en/german-sausages-bratwurst/
Ukrainian homemade sausage https://takajaeda.com/en/recipes-en/dinner/ukrainian-homemade-sausage/
Libyan rise sausage Osban https://takajaeda.com/en/recipes-en/osban-libyan-sausage-with-rice/
Garlic sausage https://takajaeda.com/en/recipes-en/garlic-sausage/