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Print Recipe
Chorizo Sausage for Frying Recipe
I bring to your attention the recipe of Spanish sausage for frying "chorizo fresco". The invariable ingredient here is smoked paprika, which gives the sausage a red color and a special taste. Other spices you can experiment with.
Cook Time 45 minutes
Servings
piece
Ingredients
Cook Time 45 minutes
Servings
piece
Ingredients
Instructions
  1. Of equipment for stuffing sausages will need a sausage filler or a meat grinder with a nozzle for making sausages.To minced meat (the best minced meat is the one you made yourself) add all the spices and knead.
    Of equipment for stuffing sausages will need a sausage filler
or a meat grinder with a nozzle for making sausages.To minced meat (the best minced meat is the one you made yourself) add all the spices and knead.
  2. Cover with a film, leave to ripen in the refrigerator for a day.After a day, wash in warm water the pig's skull and soak for 5 minutes. Pull the shell on the nozzle of the sausage syringe.
    Cover with a film, leave to ripen in the refrigerator for a day.After a day, wash in warm water the pig's skull and soak for 5 minutes. Pull the shell on the nozzle of the sausage syringe.
  3. "Charge" sausage stuffer stuffing.
    "Charge" sausage stuffer stuffing.
  4. Rotating the handle of the piston, move the stuffing to the edge of the nozzle, so that initially there was no air inside the shell. Pull the part of the shell, sufficient to tie the knot, tie the knot, cut off the excess tail with scissors.
    Rotating the handle of the piston, move the stuffing to the edge of the nozzle, so that initially there was no air inside the shell. Pull the part of the shell, sufficient to tie the knot, tie the knot, cut off the excess tail with scissors.
  5. Next is the standard packing process. To regulate the density of the can, holding cheruvu, too densely do not. After the meat over, leaving a bit of margin to cerevo to tie the final knot, tie, and 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 maintain greater juiciness when frying / baking, and you can pre-soak the product in boiling water for 10 minutes.
    Next is the standard packing process. To regulate the density of the can, holding cheruvu, too densely do not.
After the meat over, leaving a bit of margin to cerevo to tie the final knot, tie,
and 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 maintain greater juiciness when frying / baking, and you can pre-soak the product in boiling water for 10 minutes.

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