Hi guys. This just might be it.
I have been searching for a recipe for sweet spanish chorizo for some time now with no luck. Most of the Spanish chorizo
recipes you find on the net are just reworked Mexican chorizo recipes, not what I wanted. So I started from scratch and developed my own recipe.
I read through Marianski’s, spainish sausages book but never found anything there either. He did however go into detail about what makes a spanish
chorizo, it appears most use two types of paprika, hot and sweet, and by adding more or less of either you can get the sausage you want. I didn’t want
hot paprika of any kind so went on a search for any type of sweet paprika or sweet red peppers I could find. The list is short and sometimes very
expensive (imported) but I managed to find five variants that looked suitable for what I wanted. The generic “paprika” that you find in the spice isle
at your local supermarket is out because it has little to no flavor. The first one on my “usable” list can be found at your local store, the good old red bell pepper
or liquid paprika as I call it, roast them, peel, purée and you have a very tasty paste to start with. Next comes another pepper in a paste form the choricero or
sometimes called the chorizo pepper. Next another paste in a jar, Aji panca a very sweet but tasty pepper. Then onto the pepper flakes/powders. Espelette flakes
a sweet very nice pepper and finally, Aleppo flakes this is actually a somewhat spicy chile that has some of the same flavors of a ancho chile but is sweeter
and has some fruity flavors to it. Other than that just salt, garlic and just a pinch of black pepper is all there is to it.
If anyone is interested in the full recipe I would be happy to post it, in my opinion it is a very tasty sausage,
Cal
I have been searching for a recipe for sweet spanish chorizo for some time now with no luck. Most of the Spanish chorizo
recipes you find on the net are just reworked Mexican chorizo recipes, not what I wanted. So I started from scratch and developed my own recipe.
I read through Marianski’s, spainish sausages book but never found anything there either. He did however go into detail about what makes a spanish
chorizo, it appears most use two types of paprika, hot and sweet, and by adding more or less of either you can get the sausage you want. I didn’t want
hot paprika of any kind so went on a search for any type of sweet paprika or sweet red peppers I could find. The list is short and sometimes very
expensive (imported) but I managed to find five variants that looked suitable for what I wanted. The generic “paprika” that you find in the spice isle
at your local supermarket is out because it has little to no flavor. The first one on my “usable” list can be found at your local store, the good old red bell pepper
or liquid paprika as I call it, roast them, peel, purée and you have a very tasty paste to start with. Next comes another pepper in a paste form the choricero or
sometimes called the chorizo pepper. Next another paste in a jar, Aji panca a very sweet but tasty pepper. Then onto the pepper flakes/powders. Espelette flakes
a sweet very nice pepper and finally, Aleppo flakes this is actually a somewhat spicy chile that has some of the same flavors of a ancho chile but is sweeter
and has some fruity flavors to it. Other than that just salt, garlic and just a pinch of black pepper is all there is to it.
If anyone is interested in the full recipe I would be happy to post it, in my opinion it is a very tasty sausage,
Cal