Even even more Colombian Chorizo

[mr_whipple]

Heck yes....still digging this thread! I put some in the fridge this morning to defrost. And yes, apparently there is a chorizo wave going around. Better than a rogue wave I suppose

 

[SmokinEdge]

Yup, the pot got stirred on this one, and rightly so. When it’s a good one,,,, it’s good.

 

[DougE]

What's not to like? Plenty flavorful without being too busy ........ balanced, spice wise, yet different enough from what I usually make to make it stand out.

 

[Dave in AZ]

What's not to like? Plenty flavorful without being too busy ........ balanced, spice wise, yet different enough from what I usually make to make it stand out.

Sounds good, and I enjoy seeing folks try this new recipe quickly. Even more I enjoy hearing how they love it, I will try soon myself.

 

[I-am-Chorizo]

Those look great! You've now inspired me to make them now too :)

I-am-Chorizo has started a wave of Columbian Chorizo over here, haha.

Lol...The train of St. Rosano Chorizo doesnt stop

 

[I-am-Chorizo]

Thanks for the tip, I think I'll try similar. It also looks like in the original recipe, I-am-Chorizo used a combination of large green-onion (scallion?) and small green-onion. I only have the latter available, but maybe balancing the green + bulb as you did maybe achieves a similar result.

I'm also on the fence about the roasted garlic. I recall making chorizo with unroasted garlic and loved how the smell permeated the house. But the roasted probably tastes better... Thinking maybe hedge a bit and do a combo of roasted and fresh...

That is right!

I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation.

I have also noticed that most of you guys take the all-ground way. You might want to give a chance to the 50%minced 50%ground meat mix...I think it adds a lot to the final result.

 

[geostriata]

That is right!

I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation.

I have also noticed that most of you guys take the all-ground way. You might want to give a chance to the 50%minced 50%ground meat mix...I think it adds a lot to the final result.

Ah, I see! In your photos, you didn't show chives, so I know that you actually had two types of scallions:

• Allium fistulosum aka "Cebolla larga" aka Welsh onion / Long Green Onion. This one doesn't have bulbs.
• Typical Green Onion (with bulbs) aka Scallion

Thanks for clarifying that!

As for the mincing, I've tried that in my beef sticks and haven't noticed much difference between that and a coarse grind. Maybe in sausages, the difference is more prominent. I'll be sure to give it a go next time I make these.