Spicy grilled sausages from minced "Chorizo"

Description

Found on the Internet tempting recipe sausages: "sausages of Chorizo". The recipe I was interested in some unusual meat, but after a competent description of the process of cooking meat was the phrase: "Filling stuffing sausage casings, or use for different dishes in the form of meat". And that's all. The technology by which the sausage continue to cook, has not been described. Having studied various sites I came to the conclusion that the classic Spanish sausage "Chorizo& ;quot; dry cured. The process of preparing dried meat snacks in a home apartment I haven't mastered, and decided to cook these sausages on the technology taken from German cuisine. Therefore, the affiliation with any national cuisine is considered to indicate invalid, and the sausage went well, just amazing. Suitable for both festive and everyday table! Help yourself!

Ingredients

Minced meat

1 kg
Garlic

5 tooth
Oregano

3 tsp
Black pepper

1 tsp
Peppers red hot chilli

2 tsp
Vinegar

60 ml
Water

100 ml
Soy sauce

4 Tbsp
Salt
Vegetable oil

1 Tbsp

Cooking

Prepare the marinade. The mortar rubs black pepper dry oregano.

Add the peeled garlic with a pinch of salt. Continue to grind.

Add the red pepper. I did half the portions (i.e., 0.5 kg of meat) and added 1 tsp of red pepper. It turned out expressed-serious. If sharp don't like - put less.

Dilute spicy-peppery mixture of vinegar and water, mix well.

Add three tablespoons of soy sauce Kikkoman. Mix everything again. A small piece of meat is sent in the microwave for a few seconds. Try. If insufficient salting - add more soy sauce.

Pour the marinade the meat.

Carefully vymeshivayut. To the mince I also added a teaspoon of sugar. This ingredient I made a departure from the found recipe, but it is necessary for the preparation of sausages in my chosen technology. The taste of sugar will not be felt, but the addition thereof will give a nice crust when frying. Send the meat in the refrigerator for 8-10 hours.

My guts were already cleaned and preserved in salt. Many people in the comments ask the question: "Where can I get the guts?". He was asked here, I will quote the answer in one of my previous recipe sausage: "In the bazaars meat usually sell, but they are unpeeled. I bought these. They need to be washed, remove, clean the inside of the blunt side of a knife. Then remove the back and wash well, put on the faucet. But the fuss, of course, quite a lot, so I buy in the supermarket already peeled and preserved in salt. Although they are twice as expensive. But in that moment, when the store they were gone, I had to Tinker with the marketplace."

Cut about 2 meters of 1 kg of meat. Rinse under water inside and out.

Perfect to fill the intestines with the sausage nozzle onto the grinder. I have, alas, not this device. So I use the neck from the bottle. Do the edge guts, I'm reading a thread.

Then pull the accordion all the rest of the intestine, leaving a small tip.

Fill the intestine with the help of "cuttings" from a spoon or fork.

After filling the entire intestine, evenly distribute the stuffing, expelling air bubbles.

The formed sausages 15-20 cm.

According to this technology the heat treatment of sausages puncture is NOT NECESSARY! Drop them in hot (about 70 degrees) water. Cook on low heat covered for about 15 minutes. The water should be hot but not boiling.

Sausages omit the cold (even icy) water. Through this technique, the sausages will not shrink and will retain all the juiciness inside.

This is a ready-made prefabricated. These sausages can be cooked at home or grilled outdoors over coals. You can throw in the freezer and you'll always be able to impress unexpected guests. I fried them on a grill pan.

Prepare the filling for our sausage was delicious and beautiful. Mix cooking brush until smooth emulsion at 1 tbsp vegetable oil and soy sauce, Kikkoman.