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Spicy Chorizos |
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Serves: 6 Print this RecipeSPAIN Advance Preparation: 1 hour for soaking the sausage casing Special Equipment: Sausage stuffer (optional) To judge by geographic distribution, chorizo is the world’s most popular sausage. Born in Spain, this spicy reddish-orange link is found throughout Spain’s former colonies, from the Caribbean to South America to the Philippines and beyond. The paprika, garlic, and vinegar give it loads of flavor, while the black and hot pepper impart a deliciously fiery bite. As always, I give a range of hot peppers. 7 feets sausages casing (see Notes) 2 1/2 pounds ground pork (about 20 percent fat) 1/3 cup red wine vinegar 1/4 cup water, ice cold 3 tablespoons paprika, sweet, preferably imported 1 tablespoon paprika, hot, preferably imported, or ancho chile powder 1 to 2 tablespoons red pepper flakes, hot 1 tablespoon salt, coarse (kosher or sea), or more to taste 2 teaspoons oregano, dried 2 teaspoons cumin, ground 2 teaspoons coriander, ground 5 cloves garlic, minced 1 tablespoon sugar 1 teaspoon black pepper, freshly ground, or more to taste 1 to 2 tablespoons vegetable oil, for brushing the sausages 6 crusty rolls, for serving 1. Soak the sausage casing in a large bowl of cold water for 1 hour, changing the water several times. 2. Combine the ground meat, vinegar, water, sweet and hot paprikas, 1 tablespoon hot pepper flakes, 1 tablespoon salt, the oregano, cumin, coriander, garlic, sugar, and 1 teaspoon black pepper in a large mixer bowl. Beat the mixture with a mixer fitted with the paddle or dough hook. Alternatively, you can mix with a wooden spoon. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding hot pepper flakes, salt, or black pepper to the remaining mixture as necessary; it should be highly seasoned. 3. Remve the casing from the soaking water and rinsing out the insides as directed (see Notes). 4. Preheat the grill to high. 5. When ready to cook, prick each sausage in several places with a needle or toothpick and brush lightly with oil. (Make sure the needle doesn’t wind up in the sausage.) Arrange the sausages on the hot grate and grill, turning with tongs, until nicely browned all over and cooked through (a metal skewer inserted in one will come out very hot to the touch), 16 to 20 minutes in all. 6. Serve the chorizos, hot dog style, on crusty rolls; or cut them into pieces and serve on small skewers or toothpicks. Makes twelve 5-inch links; serves 6 Notes: If you do not wish to make sausages in casings, mold the sausage mixture onto flat skewers as in step 2 of Oasis Kebabs , then proceed to cook the kebabs as directed in that recipe. If you’re not planning to cook the prepared sausage immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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