Chorizo
Description
The recipe won't take much time. Delicious and aromatic dry-cured sausage made with your own hands — it's simple! Chorizo is a sausage from Portugal and Spain. It's very important to choose the right spices and use quality pork. Everything else is a matter of technique and practice. This sausage takes 30-35 days to prepare. Serve the appetizer at the table.
Instructions
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Step 1
1. First, cut the meat into fairly large pieces, then salt it (preferably with nitrite salt) and refrigerate for 24 hours. Mix the meat every day. Be sure to divide the total amount of meat in half and prepare two meat grinder plates: a coarse one and a fine one.
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Step 2
2. When the meat has finished curing in salt, remove it and start grinding it again. At the same time, soak the pork casings for 30 minutes.
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Step 3
3. Pass one portion through a fine meat grinder.
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Step 4
4. Run the second portion through the coarse grater. Then mix both portions together.
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Step 5
5. I had paprika in the spices, but I also always add a little hot pepper that grows on my windowsill year-round.
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Step 6
6. Be sure to add 50 ml of cognac. It will add aroma and, together with salt, act as a preservative.
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Step 7
7. Be sure to add cumin, peppercorns, garlic, coriander, and other spices to taste.
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Step 8
8. Combine both portions of the mince, add ground spices, sugar, and cognac, and mix the mince thoroughly.
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Step 9
9. Now for the most critical step: stuff the casings with the prepared minced meat. A special meat grinder attachment works well for this.
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Step 10
10. Tie the edges tightly. Adjust the size of the sausages to your preference.
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Step 11
11. Place under a light weight for one week in the refrigerator.
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Step 12
12. This is what the sausage looks like after pressing. Now the sausage needs to be hung for curing.
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Step 13
13. I have a simple homemade device for this — a cardboard box with holes (for ventilation). Leave the sausage for 25–30 days in a cool place, suspended (vertically).
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Step 14
14. Periodically check the sausage for unwanted mold. If you did everything correctly, there won't be any.
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Step 15
15. After the specified time, the sausage is ready! Place it in the refrigerator for further storage.