February 17, 2015
Seal
- #grill
- #Spanish cuisine
- #classic
- #sausage
- #sausages
- #paprika
- #pork
- #do it yourself
- #chorizo
Categories: Grill, Pantry, Spanish cuisine, Pork, DIY
I have been wanting to make chorizo sausage at home for a very long time. But I didn’t dare for a long time, I didn’t have enough time, I “honed” the whole recipe, and I was also stopped by the fact that I don’t have a normal smokehouse for cold smoking. (I’ll boast, I’ll have it very soon!! :-) Although chorizo sausage can be very different and not always smoked, dry-cured and completely raw, well dried or simply smoked, thin and coarse, it all depends on the region and the purpose of the sausage.
The main ingredient in chorizo, right after pork, is paprika, which gives it its special taste and aroma. Moreover, the paprika must be smoked. I have seen it on sale more than once in our online stores. Contact me, I’ll tell you where to buy. It doesn’t have to be Spanish smoked paprika; Hungarians also make very good and cheaper ones. Of course, you can do it without it, but if you don’t smoke the sausage (and if you do smoke it, you should do it only with cold smoke) and don’t add smoked paprika, then your sausage won’t have the characteristic chorizo flavor. But it will still be delicious! Therefore, I recommend preparing it even without smoked paprika.
And as you already understood, I have a recipe for non-smoked homemade chorizo sausage. Something in between the popular Spanish recipes for this sausage. Although, of course, if you have a smokehouse and smoke it for several hours in smoke at a temperature of no more than 30 ° C, it will be even better!
This chorizo sausage can be dried at a temperature no higher than 15-16 ° C, for example in a cold pantry. And when the moisture leaves (at least 2 weeks of fermentation), it will be possible to consume the sausage raw. And if you don’t dry it, you can cook many dishes with it. Add to roast, bake in the oven, fry in a frying pan, fry on the grill, add crushed to soups and cook many other dishes. I will publish several recipes with this sausage later.
Courage to you in cooking and delicious sausage!
Ingredients
- 2 kg pork shoulder
- 0.5 kg pork loin
- 15 grams of nitrite salt
- 25 grams rock salt
- 70 grams of ground non-spicy smoked paprika (in extreme cases, you can replace regular paprika)
- 30 grams mild ground paprika
- 20 grams of ground hot smoked paprika or chili pepper (optional)
- 6 large cloves garlic, crushed
- 200 ml dry red wine
- 5-7 meters of cleaned pork intestines
Marinating and fermentation: 48 hours Cooking time: 1 hour Total cooking time: 2 days 1 hour
1) Grind the pork shoulder in a meat grinder. If you have a choice, grind with a nozzle with large holes.
2) Cut the pork loin into small cubes and place in a large bowl along with the ground meat.
3) Mix all types of paprika, rock salt and nitrite salt together.
4) Add seasonings with salt, garlic and wine to the meat and mix everything together well. Cover with a lid or cling film and refrigerate for 24 hours.
5) On the second day, fill the pork intestines with minced meat using a sausage attachment for a meat grinder. Hang in a cool place to dry for at least a day.
Use as directed.
Quick and tasty cooking method:
Cut the chorizo into large pieces and fry in a frying pan in olive oil along with chopped garlic cloves. At the end of cooking, pour a little lemon juice and sprinkle with parsley. Serve immediately! It's very Spanish...
Bon appetit and successful culinary experiments!
See also
HOME COOKING RECIPES
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Chorizo is any sausage made from pork. This dish originated in Liberia, an area that includes countries such as Spain and Portugal. Spanish chorizo, Portuguese chorizo and Mexican chorizo are the most famous types of chorizo. Chorizo sausages can be stored in the refrigerator and used as needed. They can be simmered, barbecued, or simply eaten with bread or any other accompaniment. So, if you want to know how to make chorizo, below you will see some easy recipes.
Homemade Recipes for Chorizo Sausage
Recipe #1: Using Tequila
You will need:
- — Shredded pork — 0.9 kg.
- — Large dried Mexican chili peppers – 3 pieces
- – Small dried chili – 4 pieces
- — Boiled water — ¼ cup
- – Chopped garlic cloves – 8 pieces
- – Dry oregano leaves – 2 tablespoons
- – Chopped cumin – 2 teaspoons
- — Ground black pepper — 1 teaspoon
- — Brown sugar — 1 teaspoon
- – Apple cider vinegar – 4 tablespoons
- — Tequila — 2 tablespoons
- — Salt — 3½ teaspoons
Cooking method:
To make this chorizo recipe, first break the Mexican chiles into pieces and mix them with the small dried chilies in a cup. Then pour hot water over these chillies and leave them to soften. Pour these chilies and liquid into a food processor. Add oregano, cumin, black pepper, vinegar, tequila, salt, garlic and sugar to them and then grind the mixture to achieve a homogeneous texture. Place the shredded pork and liquid mixture into a large bowl and mix everything together using an electric mixer. Take a container and transfer this mixture into it. Place the container in the refrigerator and allow it to cool properly.
Recipe #2: Using Brandy
You will need:
- – White vinegar – ½ cup
- – Sausage casing – 1
- — Crushed garlic cloves – 6 pieces
- — Salt — 2 teaspoons
- — Sliced pork - 1 kg.
- – Chopped cumin – 1 teaspoon
- — Pork fat — 100 g.
- — Black pepper — 1 teaspoon
- - cloves - ½ teaspoon
- - coriander - ¼ earth
- - Ginger (grated) - ¼ teaspoon
- – Oregano (dried) – 1 teaspoon
- — Red pepper — 2 tablespoons
- - Chili powder - 2 tablespoons
- — Brandy — ½ cup
Cooking method:
Take a large mixing bowl and add the pork meat and fat. Mix them properly, and then add pepper, cinnamon, coriander, oregano, garlic, salt, chilli powder, red pepper, cumin, vinegar, ginger and brandy. Mix all the ingredients with your hands, and then transfer the mixture to the sausage casing. Hang it in a cool, dry place.
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Homemade Chorizo Recipes
You have to try chorizo sausages to understand what it is. Better yet, cook it yourself and try what happens. We will present two options: dry-cured Spanish and Portuguese, hot smoked.
Spanish chorizo
Here we will use only pork. The meat can be from any part of the carcass, the main thing is that 10-15% of its weight is lard (subcutaneous fat). The piece should be frozen a little - this will make slicing much easier in the future.
For each kilogram of pork we take:
- Black pepper - 1 g. It is better if it is not ground, but coarsely chopped.
- Sweet paprika - 5-10 g.
- Spicy paprika - depending on how spicy you like your sausage. You can take 1-2 g.
- Dry wine - 10 ml.
- Garlic - 1 large clove or 2 small ones.
- Nitrite salt - for moderately salted sausage 20 g, for highly salted sausage 24-25 g.
- Sugar - 1 g.
Cooking process
Preparation of minced meat:
- Cut the meat and bacon into cubes, about 1 - 1.5 cm on a side.
- We pass the garlic through a press and add it to the minced meat along with all the spices.
- Mix thoroughly but quickly.
- Using any convenient method, stuff the minced meat into shells with a diameter of 45 mm. Regular thin collagen ones will do.
We also recommend: Is it possible to fry in mustard oil?
Drying. Immediately after stuffing, hang the sausages in a warm room. The ideal temperature is 25-27 degrees. After a day, we move them to a cool place. The optimal temperature for drying is 14 °C, average humidity. If you cannot provide such conditions, a regular refrigerator turned on at 5-6 °C will do. We leave the sausages to dry, turning the loaves every 24 hours at 180 ° C (changing the top and bottom).
Drying and ripening time directly depends on air temperature and humidity. Approximately:
- At 14 °C and the humidity of an ordinary room, approximately 4.5 - 5 weeks.
- In the refrigerator at 5-6 °C - about 6 weeks.
After the specified period, the loaves should lose about 40% of their weight.
Please note: the drying period can be extended to continue maturing the sausages. How much is determined by taste. It is optimal to carry out tests once a week.
Portuguese smoked chorizo
Here we also take pork, the amount of bacon in it should be approximately the same as in the Spanish version - 10-15%. Freeze the meat first.
For each kilogram of pork we take:
- Smoked paprika - 1 tbsp. l. Can be partially or completely replaced with hot paprika, proportions to taste.
- Cayenne pepper, ground black pepper - 0.5 tsp each.
- Zira - ⅓ tsp*
- Ground coriander and dry marjoram - a small pinch each.
- Dry garlic, ground - 0.5 tbsp. l.
- Coarse salt - 1.5 tsp.
- Red wine vinegar - 1 tbsp. l. or red wine - 2 tbsp. l.
We also recommend: Cottage cheese 5 percent
*You shouldn’t worry that the cumin will be too noticeable. In this proportion, its aroma will sound harmonious.
In Portuguese
- Time: 15 hours.
- Number of servings: 20 persons.
- Calorie content of the dish: 453 kcal/100 g.
- Purpose: for lunch/dinner.
- Difficulty: difficult.
Such sausages can be brought to readiness in two ways: smoked on the grill or made cold smoked chorizo, leaving them in the smokehouse for a day, having previously been smoked at a temperature of 10-17 degrees. As for the ingredients, you definitely need to prepare cumin - without this national spice, the taste of the products will not be so bright. Find out how to make delicious Portuguese chorizo at home.
Ingredients:
- nitrite salt – 8 tsp;
- garlic powder – 2 tbsp. l.;
- red wine vinegar – 6 tbsp. l.;
- pork shoulder with lard without bone – 5 kg;
- Spanish paprika – 6 tbsp. l.;
- dry marjoram – 1 tsp;
- hot chili – 0.5 tsp;
- pork casings - 6 m;
- cayenne pepper, ground black, cumin - 2 tsp each;
- ground coriander – 1 tsp.
Cooking method:
- Cut the pork into pieces 3 cm thick, add all the spices, mix, and leave the workpiece to cool.
- Twist the infused meat through the grill of a meat grinder (14 mm) or chop it finely.
- Beat the pork for 30 minutes, stuff the intestines with minced meat.
- Tie the casings with twine, forming sausages 15 cm long, and hang the chorizo in a cool place overnight.
- In the morning, smoke the products on the grill for 3 hours so that the temperature inside is 65-70 degrees.
Types of chorizo
Pork sausages can be completely different: hot, spicy, spicy-sweet and with other tastes, and this is not only because there are a huge number of varieties of these products. Chorizo sausages are prepared in different recipes depending on the region of origin. The main producing countries of the meat delicacy are Mexico, Spain and Portugal.
Spanish chorizo sausage
Cooks from the sunny country prepare sausages from coarsely chopped minced pork, and generously season them with pimento - hot, red, slightly smoked pepper. The last ingredient gives the products a characteristic scarlet hue, taste and smoky aroma. In addition, a large amount of white wine is added to the minced meat for Spanish chorizo, after which the minced pork is allowed to marinate with alcohol and spices.
In Spain, sausages are smoked or cured, and they come in different sizes and shapes, as you can see by looking at various photos. It is believed that short products are spicy and almost non-greasy, they are ideal to become a snack. Long, thick ones are fattier and sweeter, but they are better used as an additional ingredient when preparing hot dishes: soup, stew, paella. The most famous varieties of Spanish chorizo are:
- soria - thick products made from pork loin;
- Le Leon - sausages, the minced meat for which is added with more garlic than when preparing classic ones;
- del Pyrenees - chorizo dried on farms in the Central Pyrenees;
- pamplona – not too fatty, similar to salami.
Mexican
These chorizos are different from Spanish ones. Mexicans grind the minced meat using a meat grinder, and instead of paprika they put dried sweet peppers. It is not wine that is poured into the sausage, but vinegar. The main feature of chorizo from Mexico is that they are sold raw: sausages in a natural casing are fried on the grill or in a frying pan before consumption, squeezing out like paste from a tube or kneading with a fork. The Mexican preparation is also mixed with other types of meat or used as a filling for tacos, burritos, etc.
Portuguese
These products are similar in taste and appearance to Spanish ones. The minced Portuguese chorizo is made from minced pork and seasoned with garlic, wine, salt and pimento. The main feature of the sausages is that they contain a generous amount of pork blood, which is why they are called chourico de sangue - Portuguese blood chorizo. Such products are served in Portugal with feijoada, the national dish of Brazil.
Mexican
- Time: 3 hours 5 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 442 kcal.
- Purpose: for lunch/dinner.
- Difficulty: difficult.
Such chorizo is made mainly with pork blood, but when preparing sausages at home, this component can be missed. It is important to season homemade sausage with all the specified spices - this way the products will be spicy, like traditional Mexican ones. Check out step-by-step recommendations from experienced chefs who know how to cook chorizo correctly and tasty.
Ingredients:
- pork intestine – 3 m;
- cumin (seeds) – 0.2 tsp;
- red wine vinegar, tequila – 50 ml each;
- garlic – 2 heads;
- salt – 1 tbsp. l.;
- oregano – 1 tbsp. l.;
- pork loin – 2.25 kg;
- cayenne pepper – 8 g;
- ground black pepper – 8 g;
- ground chili – 10 g;
- paprika – 18 g.
Cooking method:
- Chop the pork loin by hand into as small pieces as possible. Mix the resulting mass with chopped garlic and refrigerate for an hour.
- Pour vinegar and tequila into the chilled minced meat and stir.
- Salt the meat product, add all the spices, stir the product for 10 minutes.
- Soak and rinse the pork intestines. Stuff the prepared casings, tying them with twine every 15 cm.
- Raw Mexican sausage can be grilled, pan-fried, or cooked in any other way.
Spanish Chorizo Sausage Recipe
Ingredients:
- 850 g lean pork ham
- 150 g lard
- 23 g nitrite salt
- 10 ml white wine
- 2 cloves garlic
- 15 g each sweet and smoked paprika
- 2 g black pepper
- 2 g sugar
- 1 m pork casing
Smoked paprika in Spain is an indispensable component of many dishes. This is what gives chorizo its unforgettable taste.
How to make Spanish chorizo sausage at home:
1. The lard needs to be soaked in cool water for about two hours, then cut into slices about a centimeter thick and put in the refrigerator for 30 minutes.
2. First cut the pork ham into small cubes, then chop into mince with a large, heavy knife.
Traditionally, minced chorizo is prepared only this way, and not in a meat grinder. To make it easier, after slicing, you can put the meat cubes in the freezer for 3 hours, and then scroll through the largest grate of the meat grinder.
3. Remove the lard and chop finely.
4. Mix the minced meat with lard, chopped garlic, wine, nitrite salt and finely ground spices and refrigerate for 24-36 hours.
5. Soak the pork casing briefly in cool water, rinse off the salt and stuff it evenly and tightly with minced meat.
If the meat grinder does not have a special device for stuffing, then read how to make a sausage attachment with your own hands
6. Tie the long sausage into several small ones with twine and put it in the refrigerator for 12-16 hours to preserve its shape.
7. Hang the sausages in a cool, dry place away from direct sunlight, for example, on a glassed-in loggia for 10-12 hours
8. Place in the refrigerator overnight. Repeat this for 5 days.
9. Leave to ripen in the refrigerator, turning them from side to side from time to time, for 3-6 days.
The sausage is ready when it has lost 30-40% in weight and becomes firm and elastic.
Homemade Chorizo sausage goes on sandwiches, with beer and wine, and in various Spanish dishes.
