Wednesday, October 26, 2011

Home Made Spicy Chorizos

I should and I must!

I have laid off blogging for quite a while now due to work that limits my time for enjoying my favorite hobby of baking and cooking. I have been so tired and utterly drained after each day at work. Three months back, I had a change of portfolio which enables me to squeeze in a bit of baking, cooking and attending culinary classes. One of them is a sausage making workshop which prompted me to make some myself.

If you have been following my blog, you will know that this is not the first time I am making sausages abeit a different kind. A couple of years back,I had attempted to make Chinese Sausages or Lap Cheong. It was fun but tedious at the same time as all I had was a funnel to feed the meat down the casing. It was a slow and laborious task. So I am so glad I invested in a sausage extruder attachment that works with my good ole Kenwood Major. It makes filling the hog casings a breeze and in a blink, they are ready to be twisted into links.

My first batch of Spicy Chorizos. There is nothing like biting into a freshly made, 100% wholesome sausage. There is no fillers and gritty bits like those you find in some prepacked sausages. Of course, gourmet sausages is a different species. You may pay a little more for the few links of sausage but the quality is so different.

The sausages are best eaten a day later to enable the casing to have a snap. If eaten immediately, the casing can be chewy and hard to bite through.

The spices that goes into the Chorizos
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The seasoned sausage mix ready to go into the casings
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Extrusion
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Ready to do the twist
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Com'on baby, let's do the twist
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Twisted into the familiar links
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Yummy Spicy Chorizo served with a cold beer
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