|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spicy Chorizos |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spicy Chorizos recipe on the web!!SPAIN 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. _ ft sausages casing (see Notes) _ 1/2 lb ground pork (about 20 percent fat) ___ c red wine vinegar ___ c water, ice cold _ tbs paprika, sweet, preferably imported _ tbs paprika, hot, preferably imported, or ancho chile powder _ to 2 tbs red pepper flakes, hot _ tbs salt, coarse (kosher or sea), or more to taste _ tsp oregano, dried _ tsp cumin, ground _ tsp coriander, ground _ clove garlic, minced _ tbs sugar _ tsp black pepper, freshly ground, or more to taste _ to 2 tbs vegetable oil, for brushing the sausages _ 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. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
