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Chorizo
Posted:
Sat Oct 27, 2007 10:18 amby dylan
Hi,
Has any one got a recipe for chorizo - the semi-dry ones that require cooking.
I've tried the Len Poli site but am experiencing problems with downloading many of the recipes.
regards,
Dylan
Posted:
Sat Oct 27, 2007 5:44 pmby saucisson
Posted:
Thu Nov 08, 2007 10:24 amby Fallow Buck
That Recipe looks great. I really need to get involved in the Chorizo again. I just haven't had time.
It is my favourit sausage, althought I'm thinking if I get the Merguez right that may change...
Rgds,
FB
Posted:
Thu Nov 08, 2007 9:14 pmby scotty
Here is something for a quick breakfast
1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar
Directions:
Mix all ingredients. Allow to sit overnight in the
refrigerator. You may form into patties as with
other sausage, -or (the best way)-
Fry in a pan loose until browned, pour off about
half of the
liquid, then scramble about six (or more) eggs, and
add to the sausage mixture. Heat thoroughly and
serve on warmed flour tortillas, with extra salsa if
you wish.
Posted:
Sat Nov 10, 2007 2:06 pmby georgebaker
Hi Scotty
is that recipe for 2?
George
Posted:
Sat Nov 10, 2007 2:23 pmby scotty
georgebaker wrote:Hi Scotty
is that recipe for 2?
George
For 2 what???? Im sorry but i dont understand the question.
Posted:
Sat Nov 10, 2007 2:45 pmby aris
I think he means for 2 people.
Posted:
Sat Nov 10, 2007 11:16 pmby scotty
scotty wrote:georgebaker wrote:Hi Scotty
is that recipe for 2?
George
For 2 what???? Im sorry but i dont understand the question.
It sound like it is for 2 elephants to me
Posted:
Sun Nov 11, 2007 7:00 amby raptorman
Here's a venison salami one i found have't tried it yet. But you could use pork
VENISON HARD SALAMI
Yield: 1 servings
5 lbs venison
5 tsp tender quick salt
2 1/2 tsp black pepper
2 1/2 tsp garlic salt
1 tsp hickory smoked flavoring
Procedures
Mix all ingredients in a pan.
Keep refrigerated and covered.
Mix well once a day for 3 days.
On 4th day form in firm compact rolls and place on broiler pan.
Bake 4 hours at 180 degrees.
Turn rolls 3 timesduring baking.
Salami may be cooked longer it you wish it to be firmer.
