Spanish Chorizo

In Spain is a cured sausage (can be air or smoking). Presumably paprika, appeared on Spanish cuisine from Latin. The chorizo ​​was the first of the appetizers served as tapas in Spain. This recipe dates back to the sixteenth century:

ingredients:

- 2 kg of pork (loin and ham).
- 250 gr of white fresh bacon.
- 3 heaping tablespoons of sweet paprika.
- 1 scoop of red pepper.
- 1 heaping tablespoon of oregano.
- 1 tablespoon salt.
- 1 glass of white wine.
- 6 cloves of garlic, minced.
- 4 meters Natural pork belly.

Preparation:

1. To make the sausages is essential to have a machine that makes the work of chopping and then fill them.


2. Chop the meat and bacon with machine
3. Once the meat is chopped, we add the ingredients: salt, oregano, garlic, paprika and pepper and white wine glass.
4. Knead well to blend all ingredients.
5. We let the meat rest for 24 hours.
6. Now is the time to test the zorza (marinated meat): We take a small portion and fry with a dash of oil and tasted.
7. Put the pork belly in warm water to get the excess salt.
8. A machine grinder, we remove the blade and put the funnel. On this one, we gut carefully so it will not break.
9. We introduced the "Zorza" at the mouth of the machine and turn the crank. Then begins dating the funnel and getting going in the gut. It is at this time when you have to make a knot in the end not to enclose the filling.

10. We end up turning the meat. We end knot and cut the gut.
11. Now, we regularly spaced knots according to the size we want to give the sausages. After the process, we have to hang in a cool dry place until they are cured.