insanity2
Newbie
- Aug 24, 2008
- 3
- 10
Definitely go with the Spanish paprika. Haven't found a Mexican chorizo I like yet. They always have the consistency of a Slim Jim, which is just gross to me. Spanish paprika comes in sweet and hot varieties. I was lucky enough to be stationed in Spain for 6 years, so I brought some paprika back with me. The website www.tienda.com has both and it's the real thing. They also have spanish chorizo and chistorra(which is awesome on the grill, then finished in a pan with some oregano and olive oil). Found this recipe as well for Spanish chorizo from Penelope Casas. Enjoy!
"The Food and Wines of Spain", by Penelope Casas.
Chorizo Sausages
Makes 6-8 sausages.
Ingredients
3/4 lb lean pork loin, cut in 1/2 inch cubes
1/4 lb pork fat, cut in cubes
1/4 lb pork fat, ground
2 tsp salt
1/4 tsp ground pepper
2 tb paprika
1/4 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp sugar
3 tb dry red wine
2 garlic cloves, crushed
1 tsp crushed dried red chili pepper
1/2 tsp saltpetre
sausage casings
Method
Mix together the cubed pork and the cubed and ground fat. Add remaining ingredients except the sausage casings. Cover and refrigerate overnight. Stuff the casings, twisting and tying every 4 inches. Hang to dry at room temperature for 3 days, then refrigerate, loosely covered with wax paper, and continue to dry several more days before using. They will keep for a few weeks in the refrigerator and freeze well.
Cheers!
ABH1 Jeff Schmidt, USN
(5 years till retirement and alot more smoking time!!)
"The Food and Wines of Spain", by Penelope Casas.
Chorizo Sausages
Makes 6-8 sausages.
Ingredients
3/4 lb lean pork loin, cut in 1/2 inch cubes
1/4 lb pork fat, cut in cubes
1/4 lb pork fat, ground
2 tsp salt
1/4 tsp ground pepper
2 tb paprika
1/4 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp sugar
3 tb dry red wine
2 garlic cloves, crushed
1 tsp crushed dried red chili pepper
1/2 tsp saltpetre
sausage casings
Method
Mix together the cubed pork and the cubed and ground fat. Add remaining ingredients except the sausage casings. Cover and refrigerate overnight. Stuff the casings, twisting and tying every 4 inches. Hang to dry at room temperature for 3 days, then refrigerate, loosely covered with wax paper, and continue to dry several more days before using. They will keep for a few weeks in the refrigerator and freeze well.
Cheers!
ABH1 Jeff Schmidt, USN
(5 years till retirement and alot more smoking time!!)