Tapas Style Spanish Rioja Marinated Chorizo Sausage Food

TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE

Steps:

• Prick the sausages all over and place into a dish.
• Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
• Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
• Slice the sausages thickly and skewer with a toothpick.
• Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
• This recipe can also be cooked on the barbeque - to great effect!

CHORIZO SAUSAGE

Steps:

• Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
• Pour the boiling water over them and let them sit until they're re-hydrated and soft.
• Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
• When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

CHORIZO SAUSAGE

Steps:

• Partially freeze pork & pork fat (approx 15 minutes).
• In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
• Strain in to large bowl.
• Combine pork, fat, & seasonings well --
• IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
• Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
• The salt can be optional, or to taste, but will require making it for you to decide.

TAPAS STYLE SAUSAGE IN WHITE WINE

Steps:

• Heat the oil over medium heat in skillet and brown the sauces all over. Drain on paper towels then slice diagonally into 1 1/2 inch pieces.
• Add the garlic to the hot pan and cook stirring over medium heat for 30 sec.
• Increase heat to high and add wine and chicken stock.Simmer 3 minutes of until the liquid is reduced by 2/3rds.
• Return sausages to pan, and heat through stirring constantly, about 30 sec.
• Remove from heat and season with parsley salt and pepper.