Chorizo homemade sausage – a detailed recipe for cooking. с друзьями: 
AT ремя: 35 мин. Difficulty: Easy Servings: 20 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 60 gr pork belly (about 4.3 m.)
- 2.3 kg boneless marbled pork from the edge of the ham
- 2 peppers chipotle in adobo sauce
- 5 cloves of garlic
- 1/4 Art. red wine vinegar
- 1/4 Art. tequila
- 1/2 tsp ground cumin
- 4 tbsp. l coarse salt
- 4 tbsp. l Ancho Chili Powder
- 3-5 tsp pequeno chili powder or cayenne pepper
- 2 tbsp. l granulated onions
- 2 tbsp. l paprika
- 1 tsp dried oregano
- 1/2 tsp white pepper
- Grill Vegetable Oil
Recipes with similar ingredients: pork belly, pork, pepper chipotle in adobo sauce, garlic, cumin, anchovy pepper, cayenne pepper ground, onion powder, paprika, oregano, peppercorns, chorizo sausage, wine vinegar, tequila
Recipe preparation:
- Prepare the shell for the sausage: soak the belly in cold water for 30 minutes. until soft, then rinse it inside, passing water through the intestines to remove excess salt and check for holes (you can buy a belly from most butchers).
- Grind chilli: remove seeds from chipotle pepper and chop it in a food processor with garlic, vinegar and tequila. Pork: cut all the films from a piece pork, then cut it into 8 cm slices.
- Cook the minced meat: chop the pork in a meat grinder (or in mixer with appropriate nozzle) with grill for minced meat with hole diameter 5 mm. Put the meat in the feed hole and push it gently. Season the meat: first you need to give the minced meat a taste (remove the rings! because you have to knead it with your hands). Вmix dry spices in a small bowl: cumin, salt, chili powder, onions, paprika, oregano and white pepper. Then season the pork in layers. Put half the minced meat in a large bowl, sprinkle with half spice mixtures and add half the garlic-vinegar mixture, then the rest is meat, spices and garlic mixture. Shuffle everything with your hands this is the best way to make sure all meat is seasoned.
- Prepare the sausage shell: remove from the meat grinder grill and install the sausage nozzle. Put the whole gut on the tip of the nozzle, leaving at the end a piece sufficient to tie a tight knot; start the sheath: at low speed meat grinder gently feed the sausage mixture into the hole, one hand guiding the sheath at the right speed. Be careful, Do not overfill the shell and do not tear it.
- Make separate sausages: turn off the mixer, after after you stuff the minced meat 90 – 120 cm. sausages, cut the intestine and bandage it. Tie the sheath on the nozzle again and continue stuffing the gut. Pinch and spin the sausage every 20 cm., to get separate sausages. Lay formed sausage on a baking sheet covered with parchment paper and put in refrigerator for the night to dry the sausage.
- Grill sausages: preheat one side of the grill to moderately high temperature, and the other to low. Lightly grease grill with oil, then saute the sausage until it is browned with all sides, 6 – 8 min. Move her to the low heat zone and continue to fry until cooked, another 5 to 7 minutes.
