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CHORIZO DE BILBAO |
| Cooking
time: |
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Servings: |
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Ingredients |
1/2 kilo ground beef meat
1/2 kilo ground pork meat
1/4 kilo pork fat, cubed
1/4 tsp. salitre
2 tbsp. fine salt |
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2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil |
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| Cooking
Instructions |
Brown garlic in oil. Add
garlic and oil to ground beef, pork meat, and
pork fat. Add the rest of the ingredients and
mix well. Fill in casing. The chorizo should be
at least 4" long. Keep in refrigerator for 3
days.
On the 4th day, place in pan, cover with water
and boil for 10 minutes. Prick wtih fork to
eliminate air bubbles in skin. Drain. Set aside
broth. Dry in the sun for a day or dry in the
oven with a low heat (200 F) for 2 hours.
Place again in pan. Pour back broth (where
chorizos were boiled). Add 3/4 cup cooking oil
or shortening. Simmer until sauces dries and
only the oil is left. Turn several times while
cooking. Cool and arrange in a container with
cover. Pour in oil. Keep in the refrigerator.
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