COMO HACER CHORIZO CASERO FRESCO*

💢💢HOW TO MAKE YOUR CHORIZO AT HOME💢💢HOW TO MAKE YOUR HOMEMADE SAUSAGE💢💢TIPS, MEASUREMENTS, STEP-BY-STEP RECIPE💢 HOW TO MAKE FRESH HOMEMADE CHORIZO #CHORIZOL #chorizo​ #homemade​ #CHORIZOS Chorizo ​​is quite easy to make. If it's fresh, there's no risk at all at home. Few ingredients and a great result. Red chorizo ​​is an important part of Spanish cuisine and is an indispensable ingredient in a wide variety of traditional dishes from our culture. I'LL LEAVE THE RECIPE HERE IF YOU WANT TO MAKE IT WITHOUT THE NITRITE. THEY'LL COME OUT THE SAME, BUT IT WILL TAKE LONGER TO DRY. INGREDIENTS: FOR EACH KILO OF MEAT: 25 GR. SWEET PAPRIKA, SALT I ADD A TABLESPOON (I recommend you try it and if you like it saltier, add more in the next one). GARLIC I GIVE YOU THE SAME ADVICE AS WITH THE SALT. SPICY PAPRIKA I ADDED A SOUP TANGERINE FOR 3 KILOS, PARSLEY, AND STIR THE MIXTURE FOR AT LEAST 15 MINUTES STRONGLY AND WITH zeal. IF YOU HAVE THE OPPORTUNITY TO INCREASE THEM, THEY WILL BE MORE DELICIOUS. In tapas, sliced, served in clay pots like the red chorizo ​​​​in cider typical of Asturias and served on a plate like the red chorizo ​​​​picadillo typical of León or migas ... In spoon dishes, such as potatoes Riojana, lentils, fabada and Asturian pot, in stews, such as Madrid, Montañés, the Maragato… In pasta dishes, such as macaroni, spaghetti, noodles, pizzas… In vegetable dishes, such as rice, potatoes, and sofritos… In bread, such as the Asturian bollo preñao, the Castilian hornazo, the bocadillo, and the Sevillian pringá. Ideal as an accompaniment to fried eggs, scrambled eggs, fried eggs, Spanish potato omelette, French omelette… Cold meats already existed in ancient Greece and Rome. There are literary works that indicate this. An example is a comedy by Aristophanes, a famous Greek playwright, where the main character appeared with a vessel full of red chorizo ​​sausages. In the 12th century, in the Romanesque Calendar of Saint Isidore, the month of November appears as the month of slaughter, illustrated with the figure of a man holding a pig for slaughter. Red chorizo ​​acquired its characteristic red color in Spain during the 16th century, the year in which paprika as we know it today was produced. There is a curious anecdote about King Charles IV, who tells us that while hunting, he met a local chorizo ​​maker and was offered a red chorizo ​​sausage that he had been carrying in his saddlebags. The monarch liked it so much that he named him the official purveyor to the Royal Household. This fact is depicted in a tapestry called "The Chorizo ​​Maker José Rico, from Candelario" by Bayeu, Goya's brother-in-law. In Spain, for a red chorizo ​​to be considered as such, it must contain garlic and paprika, as this is what differentiates our red chorizo ​​from that of other places and from other sausages. It is air-cured or smoked, and its main base is minced pork, seasoned with spices such as paprika, which gives it its typical red color. #CHORIZO #REDCHORIZO #HOWTOMAKECHORIZO #JOSEMANUELEXPOSITOLOPEZ