Difference between revisions of "Chorizo sausage recipe"
From Cookipedia
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| − | |title=Chorizo sausage, a Spanish recipe | + | |title=Chorizo sausage, a Spanish recipe |
|titlemode=replace | |titlemode=replace | ||
| − | |keywords= | + | |keywords=#pork #chili #chillies #poblano #porkfillet #groundcinnamon #smokedpaprikapowder #chorizosausages #vinegar #chilipowder #blender |
| + | |hashtagrev=032020 | ||
|description=When making this recipe I use the chorizo sausages immediately (as they are so good) | |description=When making this recipe I use the chorizo sausages immediately (as they are so good) | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
| + | |TotalCalories = 1081 | ||
| + | |PortionCalories = 180 | ||
|DatePublished=21st January 2013 | |DatePublished=21st January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
| − | |Servings = | + | |Servings = Serves 6 - Makes 4 large sausages |
|Difficulty = 3 | |Difficulty = 3 | ||
|ImageComment = Chorizo sausages, the real McCoy | |ImageComment = Chorizo sausages, the real McCoy | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
| − | |Image = [[Image:Chorizo.jpg | + | |Image = [[Image:Chorizo.jpg|alt=Electus]] |
| + | <span class="review"> <span class="reviewHeader"> | ||
| + | ====Best recipe review==== | ||
| + | </span> | ||
| + | ''<span class="reviewTitle">What a fiddle</span>'' | ||
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| + | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | ||
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| + | <span class="reviewDesc">They were tasty though, and I like the idea of chorizo 'hamburgers'</span> | ||
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| + | <span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | ||
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| Add the [[Pork|pork]] and the [[Spice|spice]] paste to a [[Food processor|food processor]] and pulse blend until you have a coarse mix. Don't overdo this or you will end up with [[Pate|pate]] which is not what you need | | Add the [[Pork|pork]] and the [[Spice|spice]] paste to a [[Food processor|food processor]] and pulse blend until you have a coarse mix. Don't overdo this or you will end up with [[Pate|pate]] which is not what you need | ||
| Roll into [[Sausage|sausage]] shapes or flat patties | | Roll into [[Sausage|sausage]] shapes or flat patties | ||
| − | | Preheat the oven to | + | | Preheat the oven to 190° C (375° F - gas 5) |
| Cook for 20 minutes on a lightly oiled oven tray | | Cook for 20 minutes on a lightly oiled oven tray | ||
| Verify the [[Meat|meat]] is cooked properly as it is [[Pork|pork]] remember | | Verify the [[Meat|meat]] is cooked properly as it is [[Pork|pork]] remember | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
| + | <!-- footer hashtags --><code 'hashtagrev:032020'>#pork #chili #chillies #poblano #porkfillet #groundcinnamon #smokedpaprikapowder #chorizosausages #vinegar #chilipowder #blender </code><!-- /footer_hashtags --> | ||
Latest revision as of 15:05, 2 January 2022
When making this recipe I use the chorizo sausages immediately (as they are so good). I have not tried drying or preserving them in any way, though I guess it would be possible with this recipe. For this reason, I don't bother to get the casings, I just make the sausages like patties or burgers.
Use these in any recipe that calls for chorizo sausages
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 tablespoons sherry vinegar
- 1 large dried poblano chili, stalk removed
- 4 fresh habanero chillies, stlaks removed or 3 teaspoons hot chili powder
- 675 g (1.5 lb) lean pork (pork fillet is good here) , chopped coarsely
- 1 tablespoon fresh coriander leaves, chopped
- 6 garlic cloves, peeled and crushed
- 1 tablespoon paprika powder or smoked paprika powder if you can find it
- 1 teaspoon freshly ground cinnamon
- ¼ teaspoon ground cloves
Method
- Add the spices, chillies and the vinegar to a small blender attachment and grind to a paste. A mortar and pestle will do the job, just takes a bit more work!
- Add the pork and the spice paste to a food processor and pulse blend until you have a coarse mix. Don't overdo this or you will end up with pate which is not what you need
- Roll into sausage shapes or flat patties
- Preheat the oven to 190° C (375° F - gas 5)
- Cook for 20 minutes on a lightly oiled oven tray
- Verify the meat is cooked properly as it is pork remember
Serving suggestions
Serve hot or cold
Variations
Adjust the amount of chili to your personal taste. I like mine quite hot.
Chef's notes
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#pork #chili #chillies #poblano #porkfillet #groundcinnamon #smokedpaprikapowder #chorizosausages #vinegar #chilipowder #blender https://www.cookipedia.co.uk/recipes_wiki/Chorizo_sausage_recipe