Chorizo

[Barriehie]

Mod.edit: posts moved to form new topic (MG)

I love chorizo! There's a Market, Morelo's, that caters to Mexican fare and they have fresh made chorizo daily at their meat counter! Canned cannellini beans I've got too.

I've made chorizo before and that's really good but one person running a stuffer is a bit daunting at this point for me.

 

[Barriehie]

When I do this I think, since it's winter, I'll broil the slices.

 

[JAS_OH1]

When I do this I think, since it's winter, I'll broil the slices.

Are you going to do the sausages with the blood in them? I think chorizo sounds soooo much better!

 

[Barriehie]

Chorizo. I've made the blood sausage before but no place to buy blood, or the sausage, around here.

Hmm, when somebody slaughters a pig I could get some. I'll have to explore that.

 

[badjak]

I'll have to wait for winter before making sausages again.
Luckily I can manage to operate the stuffer by myself

 

[badjak]

There are different types of chorizo.
The spanish cured one (my favourite) and several "fresh" types ( needing cooking before eating)

 

[karadekoolaid]

There are different types of chorizo.

You bet there are. Freshly made chorizo, or chorizo con ajo (with garlic) are very popular with BBQ fans over here.
Then there are the spiced, Basque chorizos called xistorra, or chistorra. White chorizo and red chorizo ( about the size of a cippollata or breakfast sausage) are always common. Often stuffed into a bun to make a choripan - our version of a hot dog.
Then, of course, there's dry chorizo, generally from Rioja. Bit like salami but full of paprika.
Salchicha is the word generally reserved for German or European type sausages. We've got a German colony, about 50 miles from Caracas, and they make things like frankfurters and Polish sausage..

 

[medtran49]

You don't have to stuff it. It can be packaged in bulk. You can also roll in plastic wrap to make sausages and poach just enough to solidify.

We make a Mexican/SW appetizer using bulk chorizo, cooked, placed in a baking dish, then covered with sliced or grated cheese, we use Muenster or Oaxaca or the like. Bake at 375 until cheese melts. Serve with flour tortillas cut into wedges so you can pick up bites.

 

[medtran49]

Oh, the stores around here carry Argentinian, Venezuelan, Mexican, etc. Apparently they all have slightly different seasoning.

 

[Barriehie]

You don't have to stuff it. It can be packaged in bulk. You can also roll in plastic wrap to make sausages and poach just enough to solidify.
...

Before getting my stuffer I did that plastic wrap process. Might have to revisit that except perhaps add in a process kind of like using a sushi mat so it stays as "stuffed" as using a stuffer.

 

[JAS_OH1]

Before getting my stuffer I did that plastic wrap process. Might have to revisit that except perhaps add in a process kind of like using a sushi mat so it stays as "stuffed" as using a stuffer.

I did some lamb sausages in the plastic wrap awhile back. I prefer bulk sausage generally and don't like casings but I wanted the shape. It worked really well.
Recipe - Herbed lamb sausage (no casings)

 

[Barriehie]

I ended up pretty much just making bulk sausage but there are times when you just have to have the casing. I'll never not need the snap!

 

[badjak]

Scroll down for chorizo...
14 or 15 types mentioned.
Sausage Recipes and Formulations
I've made the Goan one, just because it sounded interesting

 

[Barriehie]