Slow cooked chorizo

[Jimbob1966]

Hi,

First time post here, so please bear with me !!

All time favorite sausage has always been Chorizo, fresh rather than dried, but I would like to see if I can make something that combines the properties of both !! A firmer, cooked chorizo for slicing and I was wondering if the method used to cook them might help make a firmer slicing sausage ?

I'm thinking of cooking them very slowly, until they get to temperature, then removing them and cooling them rapidly. Does anyone think this would help ?

Perhaps simmer them very slowly ?

The recipes I use are very good and make a very good sausage when fresh, so its just a matter of getting the technique for creating a sausage that slices close to a dried sausage. Might be it cant happen, but I would like to try if possible

Many thanks

James

[quietwatersfarm]

Hi James,

where abouts are you? as this might give a clue as to what 'chorizo' you are referring to.

I would say that in the UK we are typically talking about a spanish type, whereas in the Americas its often an entirely different kettle of fish

Oh, and Hi!

[Jimbob1966]

Hi,

I'm in the uk and yes its a spanish type.

James

[captain wassname]

Post the recipe and someone may be able to help.

Jim