I love sausage. I build my sausage to be balanced, nothing punching the face flavor wise unless you want that. I like some spices a bit high but only if you like that flavor. Otherwise I like everything playing in the pool nice. Just great balance of flavors.
This brings me to chorizo. I’m of Spanish descent and love all the flavors, but we aren’t from Mexico, like I said rather from Spain as settlers here in North America back in the 1600’s, the four corners area. Our food is traditionally different, and so are our tastes. Some things cross over and some do not. On to chorizo. All of the chorizo recipes in North America have high acid content, mostly vinegar or lime juice in the mix, but this acid breaks the natural bond of protein extraction in sausage and makes it crumbly. Not great for links or for texture.
So I’ve been working on a good chorizo style sausage that is a solid flavor platform but not so acidic. We can add the acid at the plate like lime or vinegar, no need to destroy the texture of the sausage in manufacturing.
I’m close to something delicious. It’s a mix of Spanish and Portuguese style but mostly keeping with a fresh Spanish sausage. To make this you will not use dried Chile powder, but a nice Chile paste from reconstituted red Chile pods. Here is a process for that Chile
https://www.smokingmeatforums.com/threads/pulled-pork-tamale-pies.309262/
Here are some pics.
This brings me to chorizo. I’m of Spanish descent and love all the flavors, but we aren’t from Mexico, like I said rather from Spain as settlers here in North America back in the 1600’s, the four corners area. Our food is traditionally different, and so are our tastes. Some things cross over and some do not. On to chorizo. All of the chorizo recipes in North America have high acid content, mostly vinegar or lime juice in the mix, but this acid breaks the natural bond of protein extraction in sausage and makes it crumbly. Not great for links or for texture.
So I’ve been working on a good chorizo style sausage that is a solid flavor platform but not so acidic. We can add the acid at the plate like lime or vinegar, no need to destroy the texture of the sausage in manufacturing.
I’m close to something delicious. It’s a mix of Spanish and Portuguese style but mostly keeping with a fresh Spanish sausage. To make this you will not use dried Chile powder, but a nice Chile paste from reconstituted red Chile pods. Here is a process for that Chile
https://www.smokingmeatforums.com/threads/pulled-pork-tamale-pies.309262/
Here are some pics.
