Sausage chorizo: delicious, unusual and varied. Chorizo - what is this sausage

Acquaintance with various delicacies of European or Oriental cuisine greatly enriches the taste fantasies of our compatriots, accustoms them to the variety of ingredients used in cooking and often simply amazes with new aspects of taste. Most people, according to a common saying, believe that "the best fish is a sausage", but do not notice a particular variety in the latter. Like, there is boiled, there is smoked, there is sun-dried - and it's all different. And for such unenlightened people, it makes sense to get acquainted with chorizo. That this is not just some sausage from these three varieties, they will understand from the first bite.

How it looks and what it consists of

Purely externally chorizo is a dry long sausage made in Spain. However, there are many such. It always includes red pepper (in different recipes there can be both acute and sweet). Garlic is also an obligatory component.

As a meat component can be used, or only pork, or in combination with beef. Some particularly exotic species include horse meat, osliatin, and especially rare chorizo (which it can shock, understandable) - even the meat of a mule.

How is this product? Just like sausage - please. However, you can fry chorizo. Recipe, say, kosido, besides it includes as additional ingredients, 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 Khabugo.

What is different from other exclusive sausages

Sausage chorizo is not the only Spanish culinary discovery. For example, they love to taste salchichon. But if the previous sausage is stuffed into the pig intestines in fresh form, then the stuffing for the second day before filling is left to "rest." Moreover, the salchichon is a dried subspecies, which lasts a month, and the real Spanish chorizo (which is strictly stipulated by tradition, undoubtedly) remains in its raw form, and it must be cooked, baked or fried after the acquisition. However, manufacturers from other countries, such sausages are smoked or dried, then they can be eaten without additional preparation.

Home option

There is an interesting idea about how to cook such a goodness yourself. True, it will be Mexican, not Spanish chorizo. It's easy, but time-consuming. And with the ingredients will have to tinker: for 2 and a quarter kilograms of obviously not lean pork (loin - our choice) will go 2 heads of garlic, a tablespoon of oregano, a little cumin in the seeds (ground), tequila (roughly speaking, a small pile), so much Same wine vinegar (take red) and spices: paprika, cayenne, chili, black pepper - all ground. Add seasonings to taste, but the end result should be sharp if you want to get exactly chorizo. The recipe offers such ratios (in grams): 8: 8: 16: 3. Salt - as you like. The most difficult part will be porcine chicken (gut). Find - take 3 meters.

Meat is chopped, mixed with garlic, then chopped meat grinder and cooled. Then tequila and vinegar are poured in and all is mashed. Stuffing is fried, spices are introduced. Next - stuffing.

Half a hour's bowl should be soaked in warm water, and then rinsed. Prepared minced meat is filled with chereva, which is bandaged through 10-15 cm. Then the future delicacy is stored in the freezer, and the most delicious preparation is obtained in the form of a grill or barbecue.

Spicy dish

Strictly speaking, chorizo can simply be bought and prepared from it something delicious. For example, a 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), 400 grams of tomato in your own juice, carrots, 400 g of any beans, half a glass of wine, coriander and lean oil.

Chorizo is cut and fried. There, onion, garlic and grated carrots are fried. Three minutes later, sausages are added to the vegetables, and a little later - tomatoes. Then wine and water are poured in - 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 chorizo (what is it, we told you) at home - another question. But to cook with him something delicious is worth.