Raw smoked chorizo ​​sausage. Chorizo ​​Sausage Recipes at Home

I have been wanting to make chorizo ​​sausage at home for a very long time. But I didn’t decide for a long time, then there was little time, then I “honed” the recipe, it also stopped me because I didn’t have a normal smokehouse for cold smoking. (I’ll brag, I’ll have it very soon !! :-) Although chorizo ​​sausage can be very different and not always smoked, dry-curedoh, and completely raw, well-dried or just smoked, thin and coarse, it all depends on the region and the purpose of the sausage.

The main ingredient of chorizo, immediately after pork, is paprika, whichand gives it a special taste and aroma. Moreover, the paprika must be smoked. I have seen it for sale in our online stores more than once. Contact me, I'll tell you where to buy. It doesn't have to be Spanishth smoked paprika, the Hungarians also make very good andcheaper. You can, of course, without it, but if you don’t save up sausagesb (and if you still smoke, you should do it only with cold smoke) and do not add smoked paprika, then the characteristic taste of chorizo, have your sausage will not. But it will still be delicious! Therefore, I recommend cooking it even without smoked paprika.

And as you already understood, I have a recipe for unsmoked homemade chorizo ​​sausage. Something between the popular Spanish recipes for this sausage. Although, of course, if you have a smoker and you smoke it for several hours in smoke, at a temperature not exceeding 30 ° C, it will be even better!

Such chorizo ​​sausage can be dried at a temperature not exceeding 15-16 ° C, for example, in a cold pantry. And when moisturewill leave (at least 2 weeks of fermentation), it will be possible to consume the sausage raw. And if you do not dry, you can cook with it many dishes. Add to stir-fries, bake in the oven, fry in a pan, fry on the grill, add chopped to soups and cook many more dishes. Multiple Recipeswith this sausage I will publish later.

Courage in cooking and delicious sausages!

Ingredients

• 2 kg pork shoulder
• 0.5 kg pork loin
• 15 grams of nitrite salt
• 25 grams rock salt
• 70 grams ground non-spicy smoked paprika (in extreme cases, you can replace the usual one)
• 30 grams non-spicy ground paprika
• 20 grams ground hot smoked paprika or chili pepper (optional)
• 6 large cloves garlic, squeeze
• 200 ml dry red wine
• 5-7 meters cleaned pork intestines

1) Grind the pork shoulder in a meat grinder. If you have a choice, grind with a large hole attachment.

2) Cut the pork loin into small cubes and place in a large bowl along with ground meat.

3) Mix all types of paprika, rock salt and nitrite salt together.

4) Add spices with salt, garlic and wine to the meat and mix well. Cover with a lid or cling film and refrigerate for 24 hours.

Appetizing smoky-flavoured meat sausages are a traditional snack in Spain, the taste of which has become known to the inhabitants of many other countries. Sausages are popular in restaurants, they are loved to be served at the dinner table or for dinner as an independent dish or in addition to hot dishes. Find out what types of chorizo ​​are, get acquainted with the intricacies of preparing meat treats.

What is chorizo

Products look like dry long scarlet sausages. In fact, chorizo ​​is a type of pork sausage, which is prepared mainly in Portugal, Spain and Latin American countries. The red color on the cut and the spicy taste of the dish are given by dry ground paprika. Mexican chefs often use hot chili instead of this spice or even add a mixture of red pepper and paprika. Chorizo ​​also contains garlic, which gives sausages a special piquancy and aroma. The basis for sausage can be not only pork, but also beef, donkey, horse meat, mule meat.

Types of chorizo

Pork sausages are completely different: spicy, spicy, spicy-sweet and with other flavors, and this is not only because there are a huge number of varieties of these products. Chorizo ​​sausages are prepared according to different recipes depending on the region of origin. Mexico, Spain and Portugal are considered the main countries producing meat delicacy.

Spanish chorizo ​​sausage

Cooks from a sunny country prepare sausages from coarsely chopped minced pork, while generously seasoning them with pimento - hot, red, slightly smoked pepper. The last ingredient gives the products a characteristic scarlet hue, smack and aroma of smoke. In addition, a large amount of white wine is added to the minced meat for Spanish chorizo, after which the minced pork is allowed to marinate with alcohol and spices.

In Spain, sausages are smoked or dried, they come in different sizes and shapes, as you can see by looking at various photos. It is believed that short products are spicy and almost non-greasy, they are ideal to become a snack. Long, thick ones are fatter and sweeter, but they are better used as an additional ingredient when preparing hot dishes: soup, stew, paella. The most famous varieties of Spanish chorizo ​​are:

• soria - thick products made from pork loin;
• le leon - sausages, for which more garlic is added to the minced meat than in the preparation of classic ones;
• del Pyrenees - chorizo ​​dried on farms in the Central Pyrenees;
• pamplona - not too fatty, similar to salami.

mexican

These chorizos are different from Spanish ones. Mexicans grind minced meat with a meat grinder, and instead of paprika they put dried sweet pepper. It is not wine that is poured into the sausage, but vinegar. The main feature of chorizo ​​from Mexico is that they are sold raw: sausages in a natural casing are fried on a grill or in a pan before use, squeezing like pasta from a tube, or kneading with a fork. Mexican preparation is also mixed with other types of meat or used as a filling for tacos, burritos, etc.

Portuguese

These products are similar in taste and appearance to Spanish ones. Minced meat for Portuguese chorizo ​​is made from minced pork, seasoned with garlic, wine, salt and pimento. The main feature of sausages is that they contain a generous amount of pig blood, which is why they are called chourico de sangue - portuguese blood chorizo. Such products are served in Portugal with feijoada, the national dish of Brazil.

chorizo ​​recipes at home

Sausages are one of the favorite dishes of every person who has ever managed to eat them. If you like the unusual bright taste of traditional Spanish products or you want to try the dish for the first time, cook the chorizo ​​yourself. Before starting the process, buy the necessary ingredients, and step-by-step recommendations will tell you how to cook sausages correctly and tasty.

chorizo ​​in spanish

• Time: 14 days 19 hours.
• Servings: 5 persons.
• Calorie content of the dish: 454 kcal / 100 g.
• Destination: for lunch / dinner.
• Difficulty: difficult.

Lovers of delicious food have long tried the national Spanish delicacy - chorizo. If you're wondering why these savory sausages are world famous, be sure to make them yourself. Remember that the smoked paprika indicated in the list of ingredients cannot be replaced with anything, otherwise the finished dish will not acquire the traditional color and aroma.

Ingredients:

• lard - 150 g;
• white wine - 10 ml;
• sweet and smoked paprika - 15 g each;
• nitrite salt - 23 g;
• garlic - 2 cloves;
• pork ham (low fat) - 850 g;
• sugar - 2 g;
• black pepper - 2 g;
• pork belly - 1 m.

Cooking method:

1. Pour lard with cool water, leave for 2 hours, then cut into slices of 1 cm thick. Remove the workpiece for half an hour in the cold.
2. Cut the ham into small cubes, then chop them into minced meat by hand.
3. Finely chop the chilled lard.
4. Combine both preparations, season with wine, salt, finely chopped garlic, spices. Put the base for the sausage to cool for 36 hours.
5. Leave the pork belly in cool water, rinse, stuff tightly with minced meat.
6. Tie a long sausage with twine, dividing it into several parts. Remove the sausages for 16 hours to cool.
7. Hang almost finished chorizo ​​in a cool, dry, dark place for 10-12 hours. Remove blanks overnight in the refrigerator. Repeat steps for 5 days.
8. Put the products to ripen in the refrigerator, periodically turning them over. After 6 days, the Spanish chorizo ​​will be fully cooked - firm and elastic.

Mexican

• Time: 3 hours 5 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 442 kcal.
• Destination: for lunch / dinner.
• Difficulty: difficult.

Such chorizo ​​is made mainly with pork blood, but when preparing sausages at home, this component can be missed. It is important to season the homemade sausage with all the indicated spices - so the products will be spicy, like traditional Mexican ones. Check out step-by-step recommendations from experienced chefs who know how to cook chorizo ​​properly and deliciously.

Ingredients:

• pork intestine - 3 m;
• cumin (seeds) - 0.2 tsp;
• red wine vinegar, tequila - 50 ml each;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• oregano - 1 tbsp. l.;
• pork loin - 2.25 kg;
• cayenne pepper - 8 g;
• ground black pepper - 8 g;
• ground chili - 10 g;
• paprika - 18 g.

Cooking method:

1. Chop the pork loin by hand into as small pieces as possible. Mix the resulting mass with chopped garlic, send in the cold for an hour.
2. Pour vinegar, tequila to the chilled minced meat, mix.
3. Salt the meat product, add all the spices, stir the workpiece for 10 minutes.
4. Soak, rinse pork intestines. Stuff the prepared casings, tying them with twine every 15 cm.
5. Raw Mexican sausages can be grilled, pan-fried, or cooked through in any other way.

in Portuguese

• Time: 15 hours.
• Servings: 20 persons.
• Calorie content of the dish: 453 kcal / 100 g.
• Destination: for lunch / dinner.
• Difficulty: difficult.

Such sausages can be brought to readiness in two ways: smoked on the grill or cold-smoked chorizo, leaving them in the smokehouse for a day, after smoking at a temperature of 10-17 degrees. As for the ingredients, it is imperative to prepare the zira - without this national spice, the taste of the products will not be so bright. Check out how to make delicious Portuguese chorizo ​​at home.

Ingredients:

• nitrite salt - 8 tsp;
• garlic powder - 2 tbsp. l.;
• red wine vinegar - 6 tbsp. l.;
• pork shoulder with boneless lard - 5 kg;
• Spanish paprika - 6 tbsp. l.;
• dry marjoram - 1 tsp;
• hot chili - 0.5 tsp;
• pork casings - 6 m;
• cayenne pepper, ground black, zira - 2 tsp each;
• ground coriander - 1 tsp

Cooking method:

1. Cut the pork into slices of 3 cm thick, add all the spices, mix, put the workpiece to cool.
2. Twist the infused meat through the grate of a meat grinder (14 mm) or chop finely.
3. Beat the pork for 30 minutes, stuff the intestines with minced meat.
4. Tie the casings with twine, forming sausages 15 cm long, hang the chorizo ​​in a cool place overnight.
5. In the morning, smoke the products on the grill for 3 hours so that the temperature inside is 65-70 degrees.

Video

Description

Chorizo ​​sausage (chorizo) is a minced pork meat product with a piquant taste and a recognizable rusty red color. Chorizo ​​sausage is considered a national snack in Spain and Portugal, but in Latin America they love it and know how to cook it. Chorizo ​​sausage is a vivid example of a product that every housewife has her own, special taste and appearance. Chorizo ​​sausage can look like a plump short loaf, or a long thin stick, or just a circle - like a “Krakow” sausage. Moreover, the filling of these dissimilar forms also usually differs, because in some regions it is customary to chop pre-beaten pork coarsely, and in others - grind the meat into small minced meat.

In both cases, the chorizo ​​sausage will be correct, and the color of the product will be the distinguishing feature, which gives the chorizo ​​sausage paprika, which is necessarily added to the meat (kalorizator). Some Spanish, and almost all Latin American producers use hot chili peppers to make chorizo ​​sausage, then the taste is simply breathtaking.

During a certain period of curing chorizo ​​sausage, it is dipped in dry white wine, which adds an unusual sourness to the flavor of chorizo.

Kinds

There are two most common types of chorizo ​​sausage - Spanish and Mexican. In Spain, fresh pork is used for its preparation, and in Mexico, smoked pork is used. That is why the Spanish (European) varieties of chorizo ​​are eaten cooked, while its Mexican (South American) counterparts are ready to eat.

Compound

The chemical composition of choriza sausage is characterized by a high content of proteins, fats, carbohydrates, vitamins (B4, B5, B9, D, K), as well as minerals - zinc, selenium, iron, phosphorus, sodium, magnesium, calcium, potassium.

How to cook and serve

In most cases, chorizo ​​sausage is eaten cooked. As a rule, it is boiled, fried or stewed. European varieties of this sausage, which are made from fresh pork, are often dried and smoked. South American chorizo ​​is made from smoked pork, so it can be eaten fresh. But, like their counterparts from Europe, they are most often eaten after heat treatment - separately or together with other foods as part of various first and second hot courses, salads and cold appetizers.

How to choose

When choosing chorizo, one should take into account the peculiarities of the production of European and South American varieties of this sausage. In particular, in Spain and Portugal it is made using fresh pork. To give the finished product characteristic organoleptic properties, ground red pimenton pepper is added to it. In South America, chorizo ​​is made using smoked pork and red chili peppers.

Storage

Chorizo ​​sausage should be stored in the refrigerator. In cooked form and in the absence of damage to the casing, the shelf life of these sausages is 2 weeks. Chorizo ​​cut into slices should be eaten within 5-7 days.

Fresh and cooked chorizo ​​sausage can be frozen. If the temperature regime is observed (not higher than minus 18 degrees Celsius), the shelf life of this food product can reach several months.

Beneficial features

Even after heat treatment, chorizo ​​sausage retains most of its original beneficial properties due to its chemical composition, rich in various biologically active substances. In particular, the use of this food product stimulates the processes of metabolism, the formation of bone and muscle tissues, and also has an antioxidant, anti-inflammatory, immunostimulating effect, improves the functioning of the gastrointestinal tract.

Calorie Chorizo ​​sausage 455 kcal.

Energy value of the product Chorizo ​​sausage (Proportion of proteins, fats, carbohydrates):

Proteins: 24.1 g (~96 kcal)
Fat: 38.27g (~344kcal)
Carbohydrates: 1.86 g (~ 7 kcal)

Energy ratio (b|g|y): 21%|76%|2%

Use restrictions

Individual intolerance, diseases of the cardiovascular system, obesity, a tendency to allergies.

Dry-cured chorizo ​​sausage in cooking

Thinly sliced ​​chorizo ​​sausage flakes are usually eaten with olive oil-soaked fresh bread, or as a tapas (calorizator). Chorizo ​​sausage is often added to dishes for spiciness, such as chicken stew or pasta with vegetables.

Chorizo ​​- what is it?

Chorizo ​​are specially cooked wine sausages that are especially spicy and are widely used in Spanish and Latin American cooking. The main spice for the manufacture of sausages is paprika, which gives it the appropriate specific characteristics.

Latin Americans add hot chili sauce instead of paprika. It should be noted that the distinguishing feature of the dish is that the meat for their manufacture is cut into large pieces, however, in some countries, the meat is still ground during cooking. On sale, chorizo ​​can be found in raw smoked or dry-cured form, but freshly cooked homemade sausage will have a completely different taste.

How to make chorizo ​​sausage at home

Chorizo ​​is an excellent dish that cannot be forgotten after tasting just once. Traditionally, Spanish sausages have a bright red color and no less bright taste, which is an excellent reason to cook a dish at home. Before starting cooking, you should stock up on a number of products: a meter of pork intestine, 850 grams of pork ham, 150 grams of pure fat, 25 grams of nitrite salt, 10 milliliters of white wine, 2 garlic cloves, 15 grams of sweet and 15 smoked paprika, as well as sugar , as a natural taste stimulant and black pepper.

First, you should soak the prepared bacon in cool water, which must be cut into slices one centimeter thick, and then hide for half an hour in the refrigerator. We cut the pork ham into cubes, and then chop into minced meat - this is precisely the peculiarity of chorizo, since the minced meat in the Spanish version is not passed through a meat grinder, but is crushed with a knife or hatchet. Then you need to get the frozen fat and finely chop with a knife.

The next step is to combine the products, here you need to mix the meat with lard. Crush two garlic cloves and add them to the mixture along with ground spices and nitrite salt. At the same stage, white wine is also added, which in this case acts as a spice, then mix everything thoroughly. It is extremely important to use the listed products here, since it is nitrite salt and two types of paprika that play a big role in creating the real taste of sausages.

When the minced meat is ready, it should be tightly stuffed into a bowl and sent to the refrigerator, where it will stay for a little more than a day. It is also necessary to rinse and soak the pork belly before filling it. Now we tightly stuff the intestine with minced meat, since in the process of filling it may be difficult due to a lack of hands, you can use a meat grinder with the appropriate function. It is important to control the course of filling the casing so that the sausages are dense, but at the same time not too stuffed.

When the intestine is completely filled, and the minced meat is over, it will be necessary to cut one large sausage into several smaller sausages and tie them with twine. When everything is ready, we send the product to the refrigerator for 12 hours so that the chorizo ​​takes shape before drying.

The drying process as a whole takes about five days, during which the sausages are hung out in a dry and cool place for 12 hours, and then hidden in the refrigerator for another 12 hours. After five days, it is necessary to send the sausages to the refrigerator for another five days, so that they “ripen” well, while turning them over from time to time on the other side. An indicator of readiness will be a loss of the original weight of more than 30 percent and the presence of elastic hardness of the product.

chorizo ​​sausage recipes

In cooking, chorizo ​​can be used as an input in any dish, as an appetizer for wine or beer, as well as to cover the surface of sandwiches. It all depends on the imagination of the chef and on his preferences in cooking.

Sea scallops with chorizo

This is a very simple dish, for its preparation it is necessary to fry sea scallops on both sides. Then fry green and sweet peppers, garlic and chorizo ​​sausages in a pan. After a few minutes, add the already fried scallops to the mixture and wait a few more minutes. After we spread the contents of the pan on a plate and sprinkle with chopped green onions.

chorizo ​​sausage- a very popular sausage product made from minced pork with the addition of wine and such an obligatory component as paprika. It has an unusually pleasant spicy taste and appetizing brown color (see photo). In Spain and Portugal, this delicacy is considered a national dish, and in these countries almost every housewife knows how to cook it. Chorizo ​​sausage is also appreciated in Mexico, and in this part of the world it is made according to a special recipe.

Today, this sausage can look like a sausage ring, a thin stick and a thick loaf. In addition to the shape, this delicacy may differ in filling features, for example, in one country meat for cooking chorizo ​​is chopped into large pieces, and in another it is cut very finely. Of course, this does not affect the taste of the sausage in any way, and the delicacy turns out to be delicious in both cases.

There are two most popular varieties of chorizo ​​sausage - Spanish and Mexican. In the first case, the delicacy is prepared from fresh pork meat, and in the second, from raw smoked meat, therefore, in Spain, the sausage product is eaten only after drying, and in Mexico, immediately after cooking.

How to choose and store?

When choosing and storing chorizo ​​sausage, you should be extremely careful. When buying this delicacy, it is always recommended to study its composition, which under any conditions should be indicated on the product label. Very often, for the manufacture of such sausages, starter cultures are used, due to which it becomes possible to accelerate the maturation of the meat product. However, often when using this substance, the delicacy acquires an unpleasant sour taste. It is recommended to choose sausages that do not include accelerators. Also, do not forget to pay attention to what kind of paprika was used to make the chorizo. It can be sweet and spicy, and the taste of the sausage directly depends on this.

Dry-cured and raw-smoked chorizo ​​sausage must be stored strictly in the refrigerator for no more than fourteen days. If the product is stored in cut form, then its shelf life is less than one week.

In addition, chorizo ​​sausage can be frozen. Frozen, it can be stored for two months.

How to cook chorizo ​​sausage at home?

Making chorizo ​​sausage at home is very easy, both Spanish and Mexican. The result in both cases is a pleasant surprise: the delicacies are incredibly tasty!

• Spanish cured chorizo ​​sausage. To prepare this delicacy, one kilogram of fatty pork is thoroughly washed, dried with a towel and passed through a meat grinder with a large grate. Then a mixture of sweet paprika (1 tbsp), ground black pepper (2 tsp), fennel seeds (1 tbsp) and freshly ground sea salt (25 g) is prepared. Mixed components are added to minced pork. Following them, a few chopped cloves of garlic and one hundred milliliters of red wine are sent to the meat. The finished minced meat is well kneaded and put in the refrigerator for twelve hours to infuse. After the specified time, the sausage casing is prepared and sausages are formed, which are then hung out in a ventilated room for a month for drying.
• Mexican smoked chorizo ​​sausage. First of all, pig intestines are soaked for thirty minutes, after which they are washed and removed to the side. Smoked pork shoulder (1.4 kg) and lard (250 g) are placed in one container and sprinkled with the following spices: red pepper (6 tablespoons), salt (1 tablespoon), dried garlic (40 g) , oregano (1 tsp), ground cinnamon (0.5 tsp), cumin (0.5 tsp), black pepper (0.5 tsp) and cloves (2 g) . The meat is well mixed and put in the refrigerator for two hours to soak. After this time, pork with lard is twisted with a meat grinder and beaten with a mixer for sixty seconds. After that, apple cider vinegar (70 ml) is poured into the mixture, and the mass is again interrupted to a homogeneous consistency. The minced pork is cooled, after which cakes are formed from it and stewed in a pan. Prepared intestines are stuffed with stew, and homemade sausages are tied, fried on both sides and sent for tasting.

Cooking chorizo ​​sausage at home is a pleasure! It takes little time, and the result exceeds all expectations.

Application in cooking

Chorizo ​​sausage can be used in cooking in different ways. It can be used as an ingredient to create any dishes, as a separate snack, and this sausage can also be added to sandwiches, sandwiches and various hamburgers.

Today, there are many ways to use this delicacy. In the table below, you can find some delicious recipes with chorizo ​​sausage that each of you can implement in the kitchen.

Also, using chorizo ​​sausage, they cook pasta, goulash, stew, pizza and even muffins. All dishes, which include this product, are very tasty, fragrant and unique.

Chorizo ​​sausage is a real meat delicacy that you can enjoy endlessly!