SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

[I-am-Chorizo]

@JRC Looks like he warm/hot smoked them, then hit them with cold or ice water (shower) to stop the cooking process, and blooming is resting the sausage after it's cooled. Blooming increases the color and probably the flavor.

View attachment 695029

That's exactly it! Very Sorry if I misused the terms, but that's exactly what I meant.

 

[I-am-Chorizo]

I made your recipe last night and rested overnight then stuffed them. I followed your recipe except I roasted the garlic first then I added sodium erythorbate (it’s a preservative made from vitamin C) and I added 60ml of red wine before I stuffed.

I have to say this is one of the most flavorful sausages I’ve made in a while. A lot going on with every bite. It’s a little on the rich side but very delicious. Thank you for sharing your recipe and culture.

Very happy that You liked it!

I already saw them in your post. Fantastic recipe interpretation, modification and execution. They look like authentic Colombian chorizos.

Albert

 

[SmokinEdge]

Hello Mr.


I've Been reading about the sodium erythorbate for Ham curing...am I missing something if I do not add it to My chorizo?

I like sodium erythorbate for its preservative qualities ( was thinking of the fresh green onion and cilantro) but it also helps to hold the cure color in the meat, it freezes longer better and lastly it insures all of the nitrites get converted to nitric oxide faster and more completely.

You definitely don’t need SE but I think in the end it makes a better sausage, I put it in all my cured meats except for long dried meats like salami or Lonzino.

 

[HalfSmoked]

I can unstand that but I don't have a stuffer.

Warren