Chorizo sausage recipe: Difference between revisions
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|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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<!-- /seo --> | <!-- /seo -->When making this recipe I use the [[Chorizo sausages|chorizo sausages]] immediately (as they are so good). I have not tried drying or [[Preserving|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 [[:Special:Whatlinkshere/Chorizo_sausage|any recipe that calls for chorizo sausages]] | |||
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|TotalCalories = 1081 | |TotalCalories = 1081 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Chorizo.jpg|alt=Electus]] | |Image = [[Image:Chorizo.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">What a fiddle</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">They were tasty though, and I like the idea of chorizo 'hamburgers'</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/chili|#chili]] [[Special:Search/chillies|#chillies]] [[Special:Search/poblano|#poblano]] [[Special:Search/porkfillet|#porkfillet]] [[Special:Search/groundcinnamon|#groundcinnamon]] [[Special:Search/smokedpaprikapowder|#smokedpaprikapowder]] [[Special:Search/chorizosausages|#chorizosausages]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/chilipowder|#chilipowder]] [[Special:Search/blender|#blender]] | ||
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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
| Chorizo sausage recipe | |
|---|---|
 |
| Chorizo sausages, the real McCoy | |
| Servings: | Serves 6 - Makes 4 large sausages |
| Calories per serving: | 180 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewWhat a fiddle 4.6/5 They were tasty though, and I like the idea of chorizo 'hamburgers' |
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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