Spanish Meals How to Make Spanish Chorizo Sausage

Published: 06th April 2011
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Chorizo is that wonderfully tasty sausage to be found and appreciated all over Spain. There are numerous various ones, each Spanish family getting its individual particular favorite but, basically, they drop into two various types... fresh chorizo, which will require cooking prior to you eat it, and cured chorizo, which you can slice and consume just as it is.

Chorizo sausages are commonly a sturdy, orangey-red shade. This is since of the paprika or pimentón they have - a principal ingredient of chorizo sausages.

Paprika arrives in two distinct kinds - "picante" or spicy, and "dulce" or sweet. Dependent on the variety of paprika utilised to make the sausage, the resulting chorizo will be both a spicy or sweet variety.

But, how is chorizo made, and what are its origins?...

How To Make Chorizo

Going back, far more Spanish people lived in the country. Far more-usually-than-not, they'd have a minor plot of land, in which they'd grow their own greens,retain some chickens... and fatten a pig.

The splendor of retaining a pig was that it could be cheaply fed from kitchen leftovers and, when killed, nearly every single portion could be employed, with virtually no waste. When November arrived, and the pig was great and body fat, the loved ones would assemble jointly - each and every having their personal specific part to play - and destroy the pig.

In Spanish, this slaughtering of the pig is acknowledged as the "matanza", and is nevertheless really considerably celebrated in Spanish villages to-day, with entertaining-loving fiestas, totally free-flowing wine, and much rejoicing.

Why did the "matanza" traditionally take location in November? Well, the weather was cooler then, with significantly less possibility of the meat going off. Also, it meant that village individuals have been well-stocked up for the winter months. This was specially essential as - even to-day - much more-isolated villages in mountainous regionsare fully minimize off for a spell throughout winter season when heavy snows have fallen.

Heading back again, each household would destroy its very own pig. This was no straightforward process, as acquiring a big, body fat pig settled, all set for the knife, is really challenging function!

The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Treatment had to be taken to make sure the blood didn't clot, for this was needed for mixing with rice and spices to make "morcilla" or black pudding.

It was also the task of the females to make the chorizo sausages. For this, they would get the pig's intestine, empty it, clear it, and then leave it to soak in salt drinking water, to take away any unpleasant odors.

Once ready, the intestine would be crammed with a combination of finely-chopped pork, paprika, garlic and salt, and the stop tied in a knot. Originally, the chopping of the meat and theprocess of squeezing it into the intestine was all done manually. Nowadays, nevertheless, there's a machine to assist with this.

The moment filled and securely tied, the chorizo sausage was ready for hanging. It would be left to cure in a nicely-ventilated place, probably for at minimum three months.

Currently, the pig is killed in the nearby abattoir, beneath rigorous, hygienic conditions. A vet will check the meat and, once it's been accepted, the operator of the pig will acquire it, take it home, and carry on with preparing it.

And now, for people of you with a pig roaming about in your garden, which you program to slaughter in November, here's a basic recipe for making your very own, tasty, chorizo sausage!...

Chorizo Recipe

Ingredients:

- one kilo pork
- 40 gr paprika - sweet or spicy, according to flavor
- 2 cloves garlic - peeled and crushed
- twenty gr salt
- 50 cm pig's intestine
- A tiny drinking water

Method:

one. Chop up the pork fairly finely.
two. Mix in the paprika, garlic, and salt.
three. If required, use a tiny water to facilitate mixing.
4. Cover with cling movie.
five. Leave in fridge 24-48 hrs.
6. Fill intestine with the combination, leaving a couple of centimetres of intestine totally free at a single end.
7. Tie a knot in the stop of the intestine.
eight. Depart to hang in a effectively-ventilated area, commonly for three months as well as.

Effectively, I do hope all this discuss of killing pigs and filling intestines won't place you off taking pleasure in all people tasty chorizo sausages you will uncover in Spain!


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