OK, after a long summer with a warm and moist garage, it is finally time for the salchichador! So for this year, I’m starting of with a pseudo chorizo. My friend Christina is going to argue that this is not real chorizo, as in Spanish chorizo, and she would be exactly correct.
This is a very nice tasting sausage that showed me how bland our store bought varieties of sausage can be. Despite being a bunch of links, it is a longer preparation (plan at least 10 days in advance) but turns out really nice.
Just pulled the Longaniza from hanging. It is rather dry and not as spicy as I would have liked but tastes great. I’ll have to mix this up with some kielbasa for the Seahawks game on Sunday.
Longaniza, first time ‘round. The recipe for this was:
* 4# pork shoulder. * 1# fatback. * 2oz (this is a whole bottle) smoked Paprika. This isn’t that spicy, and you may want to bump up the heat a bit.
Here is my first venture into kielbasa, a pork/beef sausage.
2.5# ground beef (OK, I didn’t actually grind this myself.) 2.5# pork sholder 2T Kosher salt 2T mustard seeds 1.