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 Chorizo Sausage for Frying Recipe
I bring to your attention a recipe for Spanish sausage for frying "chorizo Fresco". The invariable ingredient here is smoked paprika, which gives the sausage a red color and a special taste. You can experiment with other spices.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
piece
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
piece
Ingredients
Instructions
  1. From the equipment for stuffing sausages, you will need a sausage filler or a meat grinder with a nozzle for cooking sausages. In the minced meat (the best minced meat is the one that you cooked yourself), add all the spices and knead.
    From the equipment for stuffing sausages, you will need a sausage filler or a meat grinder with a nozzle for cooking sausages. In the minced meat (the best minced meat is the one that you cooked yourself), add all the spices and knead.
  2. Cover with a film, leave to ripen in the refrigerator for a day. After a day, rinse the pig's skull in warm water and soak for 5 minutes. Put the shell on the nozzle of the syringe for cooking sausage.
    Cover with a film, leave to ripen in the refrigerator for a day. After a day, rinse the pig's skull in warm water and soak for 5 minutes. Put the shell on the nozzle of the syringe for cooking sausage.
  3. "Charge" the filling for sausage products.
    "Charge" the filling for sausage products.
  4. By rotating the piston handle, move the filling to the edge of the nozzle so that there is no air inside the shell initially. Pull out a part of the shell sufficient to tie a knot, tie a knot, cut off an extra tail with scissors.
    By rotating the piston handle, move the filling to the edge of the nozzle so that there is no air inside the shell initially. Pull out a part of the shell sufficient to tie a knot, tie a knot, cut off an extra tail with scissors.
  5. This is followed by a standard packaging process. It is not necessary to adjust the density of the jar by holding the cheruva too tightly. After the meat is ready, leave a little edge for the serevo to tie the last knot, tie it, and the chorizo sausage for frying is ready!P.S. heat treatment should be carried out before reaching 70 degrees in the center of the sausage. To preserve greater juiciness during frying / baking, you can pre-soak the product in boiling water for 10 minutes.
    This is followed by a standard packaging process. It is not necessary to adjust the density of the jar by holding the cheruva too tightly. After the meat is ready, leave a little edge for the serevo to tie the last knot, tie it, and the chorizo sausage for frying is ready!P.S. heat treatment should be carried out before reaching 70 degrees in the center of the sausage. To preserve greater juiciness during frying / baking, you can pre-soak the product in boiling water for 10 minutes.
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