Spanish Chorizo with Pimenton

Hans Wressnigg Recipes Leave a Comment

Share on Facebook0Tweet about this on Twitter0Share on Google+0Email this to someone
Spanish Chorizo with Pimenton
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.

Ingredients


  • 2 pounds lean pork, coarsely ground

  • 3 cloves garlic, mashed in a press

  • 1/4 cup vinegar

  • 1 teaspoon oregano

  • 1/4 cup hot pimentón

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons salt

  • 1/4 teaspoon ground cumin

  • 1 teaspoon oregano

  • 1 yard sausage casing



Instructions


In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.
Servings
2 pounds
Servings
2 pounds
Spanish Chorizo with Pimenton
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.

Ingredients


  • 2 pounds lean pork, coarsely ground

  • 3 cloves garlic, mashed in a press

  • 1/4 cup vinegar

  • 1 teaspoon oregano

  • 1/4 cup hot pimentón

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons salt

  • 1/4 teaspoon ground cumin

  • 1 teaspoon oregano

  • 1 yard sausage casing



Instructions


In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.
Servings
2 pounds
Servings
2 pounds
Share this Recipe