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Ingredientes
- 2 tsp Salt [a]
- 1/4 tsp Peppper [a]
- 1 tsp Grnd chile, cayenne or possibly warm paprika [a]
- 1/4 tsp Sugar [a]
- 2 Tbsp. Red wine [a]
- 1/4 tsp Liquid Smoke (opt) [a]
- 1 lb Lean pork, very finely grnd [b]
- 2 ounce Pork fat, coarsely grnd [b]
- 2 x Garlic cloves, crushed then chopped [b] Prepared hog casings
Direcciones
- Often. I use it in Sopa de Ajo (Garlic Soup), a sausage-stuffed bread called Hornazo, the amazing Tortilla Gallego (a cool omelet that tastes as transcendant as the description is boring and is a staple at tapas bars), and in Paella.
- "There are hundreds, perhaps thousands, of dishes made in Spain and Portugal with these sausages. Use these in any dish requiring spicy smoked sausage. It's also good sliced and eaten on top of a slice of bread, along with pickled vegetables and a glass of dry sherry. If you cannot find the Spanish or possibly Portuguese version, and do not want to make it yourself, substitute Mexican or possibly South American chorizo for the fresh sausage and good pepperoni if you want a hard sausage. If you can only find American breakfast sausage, mix a scant 1/2 tsp. warm paprika or possibly grnd chiles and 1 minced garlic clove into each lb. bulk sausage."
- Mix [a]. Knead together [b] then knead in [a]. Stuff firmly into prepared casings and tie of in 6" lengths. Prick any air pockets with a pin.
- If you've used Liquid Smoke, place sausages on a rack placed on a baking sheet and bake 3 hrs in 200F oven. If you're smoking the sausages rather than adding Liquid Smoke, smoke at 275F 3-5 hrs. Raw sausage can be refrigerated 3 days, smoked or possibly baked sausage 1 week. Raw, smoked or possibly cooked sausage can be frzn for 3 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 954 | |
| Calories from Fat 570 | 60% |
| Total Fat 63.22g | 79% |
| Saturated Fat 22.16g | 89% |
| Trans Fat 0.45g | |
| Cholesterol 238mg | 79% |
| Sodium 4837mg | 202% |
| Potassium 1623mg | 46% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.28g | 1% |
| Protein 80.86g | 129% |
