Homemade red chorizo
Red chorizo is a popular Spanish sausage made from minced pork and seasoned with paprika, garlic and other spices. Its characteristic red color comes from paprika, which gives it a smoky and spicy flavor. It is used in a variety of Spanish dishes, such as paella and fabada.
Ingredients:
• 1 kilogram of lean pork (such as loin or shoulder), cut into small pieces
• 200 grams of pancetta or bacon, cut into pieces
• 30 grams of sweet red paprika powder
• 15 grams of hot red paprika powder (adjust the amount according to your spiciness preference)
• 15 grams of salt
• 5 grams of ground black pepper
• 5 grams of cumin powder
• 3 cloves of garlic, finely chopped
• Pork intestines (for stuffing, if necessary)
• Olive oil (optional)
Before preparing homemade red chorizo, make sure you have fresh, quality ingredients, and follow food safety measures to avoid contamination.
Preparation:
1. Start by cutting the pork and bacon into small pieces and place them in a large bowl.
2. In a small bowl, mix the sweet paprika, hot paprika, salt, ground black pepper, cumin powder, and finely chopped garlic cloves. This mixture of spices will be the seasoning for your chorizo.
3. Add the spice mixture to the meat and pancetta in the large bowl. Mix well so that all the pieces are evenly coated with the spices. You can use your hands to do this, but be sure to wash them well before and after handling the meat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to blend and develop.
5. If you are stuffing the chorizo into pork casings, be sure to rinse the casings well and soak them in water for a few hours before using them.
6. Wash and rinse the casings after soaking and rinse again with warm water.
7. Stuff the meat and spice mixture into the pork intestines, making sure not to trap any air. Tie the ends with kitchen twine.
8. Cut the chorizo into lengths of your choice.
9. You can cook the red chorizo on the grill, grill or in a pan with a little olive oil until it is completely cooked and golden on the outside. Cooking time may vary depending on the thickness of the chorizos.
10. Serve the red chorizo hot and enjoy.
I hope this recipe helps you prepare delicious homemade red chorizo! Be sure to adjust the spiciness level based on your personal preference.
