Acquaintance with various European orOriental cuisine greatly enriches the taste fantasies of our compatriots, teaches them to the variety of ingredients used in cooking and often simply amazes with new sides of taste. The majority of the people, according to a common saying, believe that “the best fish is sausage”, but they don’t notice much diversity in the latter. They say there is boiled, there is smoked, there is dried - and these are all differences. And for such unenlightened people, it makes sense to get acquainted with chorizo. That this is not just some kind of sausage from these three varieties, they will understand from the first bite.
Externally, chorizo is a dry long sausage,Made in Spain. However, there are many. It certainly includes red pepper (in different recipes there can be both hot and sweet). Garlic is also required.
As a meat component can beused only pork, or in combination with beef. Some especially exotic species include horse meat, olyatin, and especially rare chorizo (which is shocking, of course) - even mule meat.
How is this product?Just like sausage - please. However, you can fry chorizo. The recipe, for example, cocido, in addition to it includes as an additional ingredient more vegetables and peas (certainly Turkish), and it is considered one of the outstanding dishes of Spain. The world famous paella will not do without these sausages. By the way, the most successful is the Andalusian product, made in Jabugo.
Колбаса чоризо – не единственное испанское culinary discovery. For example, they love to taste salchichon there. But if the previous sausage is stuffed fresh in the pig's intestines, then the filling for the second sausage is left to rest for a day before stuffing. In addition, the salchichon is rather a dried subspecies that is dying month, and the real Spanish chorizo (which is strictly stipulated by the tradition, undoubtedly) remains raw, and after purchase it must be either cooked, or baked, or fried. True, manufacturers from other countries such sausages are smoked or dried, then they can be eaten without additional preparation.
There is an interesting idea on how to cook suchgoodies on their own. True, it will be Mexican, not Spanish chorizo. It's easy, but time consuming. And you will have to tinker with the ingredients: 2 and a quarter of a kilogram of obviously not lean pork (loin is our choice) will go with 2 heads of garlic, a tablespoon of oregano, a little bit of cumin in seeds (grind), tequila (roughly speaking, a small pile), so much the same wine vinegar (take red) and spices: paprika, cayenne, chili, black pepper - all ground. Condiments are added to taste, but the end result must be spicy if you want to get exactly chorizo. The recipe suggests the following ratios (in g): 8: 8: 16: 3. Salt - as you like. The most difficult component will be the pig's trunk (gut). Find - take 3 meters.
The meat is chopped, mixed with garlic, then ground with a meat grinder and cooled. Then pour tequila and vinegar and everything kneads. Minced meat is fried, spices are introduced. Next - stuffing.
Guts for half an hour should be soaked in warm water, andthen rinse. The round meat is filled with prepared minced meat, which is tied up after 10-15 cm. Then the future delicacy is stored in the freezer, and the best way to cook it is grilled or barbecued.
As a matter of fact, you can simply buy chorizo andcook something delicious out of it. For example, Spanish stew with beans. For 250 g of Spanish sausages, you will have to take onion, garlic (3 cloves), half a spoonful of pimento (Bulgarian pepper will do), 400 g of tomato in its own juice, carrots, 400 g of any beans, half a cup of wine, cilantro and vegetable oil.
Chorizo large cut and fried.Onions, garlic and grated carrots are also fried there. Three minutes later, sausages are added to the vegetables, and a little later - tomatoes. Then pour in wine and water - the components should not stick out of the liquid. Cover with a lid - and for 2 hours in the oven. Then add the beans - and there for another half an hour. After the oven, sprinkle with cilantro and immediately eat.
Will you cook the chorizo (what is it, we told you) at home - another question. But to cook something tasty with him is worth it.
