Description
Chorizo is a popular Spanish sausage. The distinguishing feature of these sausages is a large amount of paprika in the composition. In fact, Chorizo is not just sausage, it's the principle of cooking meat. This stuffing can be filled with sausage, which can be jerked, smoke, boil or fry on the grill. You can mince and add to vegetable stews or any other dish, but you can just fry. And it will all be beautiful, fragrant and spicy, purely in Spanish.
Ingredients
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Pork
1 kg
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Salt
1 tsp
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Oregano
1 tsp
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Paprika sweet
1 Tbsp
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Peppers red hot chilli
1 Tbsp
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Intestine
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Garlic
2 tooth
Cooking
Fat take fresh pork with a small amount of fat.
Cut pork in small pieces. Fat you can cut and freeze, then finely chop.
Add spices: sweet paprika, grated garlic, oregano and salt. I have smoked sweet and spicy paprika. It's a really interesting product. Peppers dried in the hot Spanish sun, and they get smoked flavor.
Carefully knead the meat with spices and leave the meat for a while.
Pre-washed and soaked intestine stuffed with minced pork and sausages are generated periodically at equal distance twisting of the intestine.
Fry the sausages will be in the lattice of the company Forester.
Fry for 15-20 minutes on gray coals, turning occasionally grill.
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