Chorizo - A Step By Step Recipe With A Photo

Chorizo is a savory dry-cured sausage native to Portugal and Spain. Such a sausage is prepared quite simply at home for 30 days. The main spice in it is paprika.

Cooking description:

Do-it-yourself tasty and fragrant dry-cured sausage is easy! Chorizo is a sausage native to Portugal and Spain. It is very important to choose the right spices and use quality pork. And everything else is a matter of technique and practice. Such a sausage is prepared for 30-35 days.

Purpose: On the festive table

Main ingredient: Meat / Pork

Dish: Snacks

Ingredients:

• Pork - 2,700 Kilograms (shoulder and brisket)
• Salt - 50 Grams
• Spices - To taste
• Cognac - 50 Milliliters
• Sugar - 30 Grams

Servings: 10

How to make Chorizo

1. First, the meat must be cut into large enough pieces, then salt (preferably with nitrite salt) and leave in the refrigerator for a day. Stir the meat every day. Be sure to divide the total amount of meat in half and prepare two grates from the meat grinder: large and small. 2. When the meat is infused in salt, take it out and start twisting it. At the same time, soak the pork casings for 30 minutes. 3. Pass one part through a fine meat grinder. 4. The second part - through the large. Then we mix both parts. 5. I had paprika in spices, but I also always add a little hot pepper, which grows around the clock on my windowsill. 6. Be sure to add 50 ml of brandy. It will give flavor and will perform together with a salt preservative.