Spanish chorizo ​​sausage. Chorizo ​​sausage

Chorizo ​​sausage Is a very popular sausage product made from minced pork with the addition of wine and such a mandatory component as paprika. She has an unusually pleasant spicy taste and appetizing Brown color(see photo). In Spain and Portugal, this delicacy is considered a national dish, and in these countries almost every housewife knows how to cook it. Chorizo ​​sausage is also prized in Mexico, and in this part of the world it is made according to a special recipe.

Today, this sausage can be in the form of a sausage ring, a thin stick and a thick loaf. In addition to the shape, this delicacy may differ in the characteristics of its filling, for example, in one country the meat for making chorizo ​​is chopped into large pieces, and in another it is very finely chopped. Of course, this does not affect the taste of the sausage product in any way, and the delicacy turns out to be tasty in both cases.

There are two of the most popular varieties of chorizo ​​sausage - Spanish and Mexican. In the first case, the delicacy is prepared from fresh pork meat, and in the second - from uncooked smoked, so in Spain the sausage is eaten only after drying, and in Mexico immediately after cooking.

How to choose and store?

When choosing and storing chorizo ​​sausages, you should be extremely careful. When buying this delicacy, it is always recommended to study its composition, which, under any conditions, must be indicated on the product label. Very often, for the manufacture of such sausages, starter cultures are used, due to which it becomes possible to accelerate the maturation of the meat product. However, when using this substance, the delicacy often acquires an unpleasant sour taste. It is recommended to choose sausages that do not contain accelerators. Also, remember to pay attention to which paprika was used to make the chorizo. It can be sweet and spicy, and the taste of the sausage directly depends on this.

It is necessary to store dry-cured and uncooked smoked chorizo ​​sausage strictly in the refrigerator for no more than fourteen days. If the product is stored sliced, it has a shelf life of less than one week.

In addition, chorizo ​​sausage can be frozen. It can be stored frozen for two months.

How to cook chorizo ​​sausage at home?

Making chorizo ​​sausage at home is very easy in both Spanish and Mexican. The result in both cases is pleasantly surprising: the delicacies are incredibly tasty!

• Spanish dry-cured chorizo ​​sausage. To prepare this delicacy, one kilogram of fatty pork is thoroughly washed, dried with a towel and passed through a meat grinder with a large grid. Then a mixture is prepared of sweet paprika (1 tbsp), ground black pepper (2 tsp), fennel seeds (1 tbsp) and freshly ground sea ​​salt(25 g). The mixed ingredients are added to the minced pork. After them, a few crushed cloves of garlic and one hundred milliliters of red wine are sent to the meat. The finished minced meat is well kneaded and put into the refrigerator for twelve hours for infusion. After the specified time has elapsed, a sausage casing is prepared and sausages are formed, which are then hung out in a ventilated room for a month for drying.
• Mexican smoked sausage chorizo. First of all, pork intestines are soaked for thirty minutes, after which they are washed and removed to the side. Smoked pork shoulder (1.4 kg) and lard(250 g) are placed in one container and covered with the following spices: red pepper (6 tablespoons), salt (1 tablespoon), dried garlic (40 g), oregano (1 tsp), ground cinnamon(0.5 tsp), cumin (0.5 tsp), black pepper (0.5 tsp) and cloves (2 g). The meat is well mixed and placed in the refrigerator for two hours to soak. After this time, the pork with lard is twisted with a meat grinder and beaten with a mixer for sixty seconds. Then it is poured into the mixture Apple vinegar(70 ml), and the mass is again interrupted until a homogeneous consistency. Chopped pork is cooled, after which cakes are formed from it and stewed in a pan. Stew prepared intestines are stuffed, and ready-made homemade sausages are tied, fried on both sides and sent for tasting.

Cooking chorizo ​​sausage at home is a pleasure! Little time is spent on this, and the result exceeds all expectations.

Cooking applications

Chorizo ​​sausage can be used in cooking in different ways. It can be used as an ingredient to create any dishes, as a separate snack, and this sausage can be added to sandwiches, sandwiches and various hamburgers.

Today, there are many ways to use this delicacy. In the table below, you can find several delicious recipes with chorizo ​​sausage, which each of you can carry out in the kitchen.

Name	Ingredients
scallops with chorizo ​​sausages	Five scallops, two sweet peppers, one hundred grams of sausage, a chive, a small bunch of green onions.	To begin with, the scallops are prepared and lightly fried on both sides. Peppers and garlic are simmering in another pan. Then in vegetable mix the scallops are added and the whole is fried together for another five minutes. Before serving, the dish is garnished with chopped green onion feathers.
vegetable salad with chorizo	Two hundred grams of dry-cured chorizo ​​sausage, a small onion, two tomatoes, one garlic clove, vegetable oil and wine vinegar (10 ml each), a few sprigs of parsley and basil, salt and pepper (to taste).	Sausages are cooked in a pan until golden brown, and the vegetables are cut into large pieces. Then the prepared ingredients are laid out in layers, seasoned with spices, oil and wine vinegar. In this case, the chorizo ​​sausage can be replaced with any other dry-cured sausage.
bean soup with chorizo ​​sausage	A small stick of sausage, two onions, three leaves of fresh and five grams of dry oregano, two garlic cloves, one hundred grams of tomato paste, one each bell pepper and one bitter pepper, olive oil(50 ml), white and red canned beans(100 grams each), tomato juice (200 ml), a liter of broth.	The first step is to cut the sausage, onion and garlic into cubes. The oil is heated in a saucepan, after which the chopped ingredients are fried in it for five minutes. After that, the mixture is added tomato paste and everything mixes well. The ingredients are stewed for three minutes and poured with broth and tomato juice... The dish is stirred, boiled, covered and cooked over low heat for fifteen minutes. Meanwhile, two types of peppers are crushed into cubes and sent to the soup. When the added vegetable is boiled for five minutes, the dish is complemented with beans, spices and herbs. Next, the soup is brought to a boil, removed from heat, covered with a lid and infused for twenty minutes.

Chorizo ​​sausage is also used to prepare pasta, goulash, stews, pizza and even muffins. All dishes that include this product, turn out to be very tasty, aromatic and unique.

Chorizo ​​sausage - real meat delicacy that you can enjoy endlessly!

Is a Spanish meat delicacy that will be remembered the first time and for life.

It has a bright red color, which gives it a large amount of paprika, and the same bright taste of pork meat.

The country of Spain is famous for Chorizo ​​sausage, which is known all over the world for its, which you can eat like this or cook amazingly delicious dishes with them.

Chorizo ​​is also popular in Mexico, but there it is much spicier due to the included chili pepper.

And in Portugal, choriso is called sausage, and absolutely everything. We will also offer you one of the recipes for Portuguese chorisos.

Spanish Chorizo ​​Sausage Recipe

Ingredients:

• 850 g of non-fat pork leg
• 150 g lard
• 23 g nitrite salt
• 10 ml white wine
• 2 cloves of garlic
• 15 g each sweet and smoked paprika
• 2 g black pepper
• 2 g sugar
• 1 m pork belly

Smoked paprika in Spain is an indispensable ingredient in many dishes. It is she who gives chorizo ​​an unforgettable taste.

How to make Spanish chorizo ​​sausage at home:

1. Lard should be soaked in cool water for about two hours, then cut into slices about a centimeter thick and put in the refrigerator for 30 minutes.

2. Ham first cut into small cubes, then chop into minced meat with a large heavy knife.

Traditionally, minced meat for chorizo ​​is cooked only in this way, and not in a meat grinder. To make it easier, after cutting, you can put the meat cubes in the freezer for 3 hours, and then scroll through the largest grinder grid.

3. Remove the bacon and chop finely.

4. Mix the minced meat with bacon, chopped garlic, wine, nitrite salt and finely ground spices and refrigerate for 24-36 hours.

5. Soak the pork belly in cool water for a short time, rinse it from salt and evenly and tightly fill it with minced meat.

6. Tie a long sausage into several small ones with twine and refrigerate for 12-16 hours to maintain its shape.

7. Hang the sausages in a cool, dry place away from direct sunlight, for example, on a glassed-in loggia for 10-12 hours

8. Put in the refrigerator overnight. Repeat this for 5 days.

9. Leave to ripen in the refrigerator, from time to time turning them from side to side, for 3-6 days.

The sausage is ready when it has lost 30-40% of its weight and becomes firm and elastic.

Homemade Chorizo ​​sausage goes for sandwiches, beer and wine, in various Spanish dishes.

How to make Mexican Chorizo ​​sausage

Ingredients:

• 2.25 pork loin
• 2 heads of garlic
• 1 tablespoon oregano
• a little caraway seeds (grind)
• 50 ml tequila and red wine vinegar
• salt - 1 tbsp. spoon
• 3 m pork belly

Spice set:

• 6 g oregano
• 18 g paprika
• 8 g cayenne pepper
• 10 g hot chili
• 8 g ground black pepper

The end result must be spicy if you want to get exactly the Mexican chorizo.

Mexican Chorizo ​​Recipe:

1. Chop the meat, as in the previous recipe, mix with crushed garlic and chill in the refrigerator.

2. Pour in tequila and vinegar, mix.

3. Add salt and all spices and stir for 5-10 minutes.

4. Stuff the soaked and washed bowels. You need to bandage every 10-15 cm.

Can be grilled, skillet or barbecued.

Chorizo ​​in Portuguese

Ingredients:

• 5 kg boneless pork shoulder with lard
• 6 tbsp. l. red wine vinegar
• 6 tbsp. l. Topless Smoked Spanish Sweet Paprika
• 2 tbsp. l. dry garlic powder
• 8 tsp coarse salt
• 2 tsp. cayenne pepper, freshly ground black pepper and ground cumin
• 1 tsp dry marjoram
• 1 tsp ground coriander
• hot peppers chili to taste
• pork intestine for stuffing

Zira is considered a national spice in Portugal and is added to many dishes.

Portuguese chorizo ​​recipe:

1. Cut the meat into strips 3 cm wide, add wine and all spices, mix. Put in the refrigerator for a day.

2. Take it out, turn it through a meat grinder with a 14 mm wire rack or chop the meat finely. Beat off for half an hour and immediately fill the intestines.

3. Twist into separate sausages and hang in a cool place overnight.

4. Smoke on the grill in the morning for about 3 hours to an internal temperature of 65-70C.

If you want to cook cold smoked Portuguese chorizos, then leave them in the smokehouse for a day after smoking at a temperature of 10-17 degrees. Add nitrite salt to the minced meat.

Appetizing meat sausages with a smoke aroma are traditional appetizer in Spain, the taste of which has become known to the inhabitants of many other countries. Sausages are popular in restaurants, they love to be served with dining table or for dinner as an independent dish or in addition to a hot one. Find out what types of chorizo ​​are, get acquainted with the intricacies of preparing a meat delicacy.

What is chorizo

The products look like dry long scarlet sausages. In fact, chorizo ​​is a variety of pork sausage, which is mainly prepared in Portugal, Spain and Latin American countries. Dry ground paprika gives the dish a red color on the cut and a spicy taste. Mexican chefs often use hot chili instead of this spice, or even add a mixture of red pepper and paprika. Chorizo ​​also contains garlic, which gives sausages a special piquancy and aroma. The basis for sausage can be not only pork, but also beef, donkey, horse meat, mule meat.

Chorizo ​​species

Pork sausages are completely different: spicy, spicy, spicy-sweet and with other flavors, and this is not only because there is great amount varieties of these products. Chorizo ​​sausages are cooked according to different recipes depending on the region of origin. The main producing countries of meat delicacies are Mexico, Spain and Portugal.

Spanish chorizo ​​sausage

The culinary specialists of the sunny country prepare sausages from coarsely chopped minced pork, while generously seasoning them with pimento - hot, red, slightly smoked pepper. The last ingredient gives the products their characteristic scarlet hue, smoky aftertaste and aroma. In addition, in chopped meat for Spanish chorizos, a large amount of white wine is added, after which the minced pork is allowed to marinate with alcohol and spices.

In Spain, sausages are smoked or dried, they come in different sizes and shapes, as you can see by looking at various photos. It is believed that short products are spicy and almost not greasy, they are ideal to become a snack. Long, thick - fatter and sweeter, but they are best used as additional ingredient when cooking hot: soup, stew, paella. The most famous varieties of Spanish chorizos are:

• soria - thick products made from pig loin;
• le leon - sausages, for which more garlic is added to the minced meat than when preparing the classic ones;
• del pyrenees - chorizos, dried on farms in the Central Pyrenees;
• pamplona - not too fatty, similar to salami.

Mexican

These chorizos are different from the Spanish ones. Mexicans grind minced meat with a meat grinder, and instead of paprika put dried Bell pepper... It is not wine that is poured into the sausage, but vinegar. The main feature of chorizo ​​from Mexico is that they are sold raw: sausages in a natural casing are fried on a grill or in a pan before use, squeezing out like a paste from a tube, or kneading with a fork. Mexican meat is also mixed with other types of meat or used as a filling for tacos, burritos, etc.

Portuguese

These products to taste and appearance are similar to Spanish. Minced meat for Portuguese chorizos is made from minced pork, seasoned with garlic, wine, salt and pimento. The main feature of sausages is that they contain a generous amount of pork blood, which is why they are called chourico de sangue - blood Portuguese chorizos. Such products are served in Portugal for Feijoada - national dish Brazil.

Chorizo ​​recipes at home

Sausages are one of the favorite dishes of every person who has ever managed to feast on them. If you also like the unusual bright taste of traditional Spanish products or want to taste the food for the first time, prepare the chorizo ​​yourself. Buy before starting the process necessary ingredients, and step-by-step recommendations will tell you how to cook sausages correctly and tasty.

Chorizo ​​in Spanish

• Time: 14 days 19 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 454 kcal / 100 g.
• Purpose: for lunch / dinner.
• Difficulty: difficult.

Lovers of delicious food have long tried the national Spanish delicacy - chorizo. If you're wondering why these savory sausages are world famous, be sure to make them yourself. Remember that the smoked paprika indicated in the list of ingredients cannot be replaced with anything, otherwise the finished dish will not acquire its traditional color and aroma.

Ingredients:

• lard - 150 g;
• white wine - 10 ml;
• sweet and smoked paprika - 15 g each;
• nitrite salt - 23 g;
• garlic - 2 cloves;
• pork leg (low-fat) - 850 g;
• sugar - 2 g;
• black pepper - 2 g;
• pork belly - 1 m.

Cooking method:

1. Pour lard with cool water, leave for 2 hours, then cut into slices 1 cm thick. Remove the workpiece for half an hour in the cold.
2. Cut the ham into small cubes, then chop them into minced meat by hand.
3. Chop the cooled bacon finely.
4. Combine both blanks, season with wine, salt, finely chopped garlic, spices. Put the base for the sausage to cool for 36 hours.
5. Leave the pork belly in cool water, rinse, stuff tightly with minced meat.
6. Tie a long sausage with twine, dividing it into several parts. Remove the sausages to cool for 16 hours.
7. Hang out almost finished chorizos in a cool, dry, dark place for 10-12 hours. Put the workpieces in the refrigerator overnight. Repeat actions for 5 days.
8. Put the products to ripen in the refrigerator, periodically turning them over. After 6 days, the Spanish chorizos will be fully cooked - firm and firm.

In mexican

• Time: 3 hours 5 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 442 kcal.
• Purpose: for lunch / dinner.
• Difficulty: difficult.

Such chorizos are made mainly with pork blood, but when cooking sausages at home this component can be missed. It is important to season the homemade sausage with all of the specified spices - so the products will be spicy, like traditional Mexican ones. Check out step by step recommendations from experienced chefs who know how to prepare chorizo ​​correctly and deliciously.

Ingredients:

• pork intestine - 3 m;
• caraway seeds (seeds) - 0.2 tsp;
• red wine vinegar, tequila - 50 ml each;
• garlic - 2 heads;
• salt - 1 tbsp. l .;
• oregano - 1 tbsp. l .;
• pork loin - 2.25 kg;
• cayenne pepper - 8 g;
• ground black pepper - 8 g;
• ground chili - 10 g;
• paprika - 18 g.

Cooking method:

1. Chop the pork loin by hand into the smallest pieces possible. Mix the resulting mass with chopped garlic, send in the cold for an hour.
2. Pour vinegar, tequila into the cooled minced meat, mix.
3. Salt meat product, add all the spices, stir the workpiece for 10 minutes.
4. Soak, rinse the pork intestines. Stuff the prepared bowels, tying them with twine every 15 cm.
5. Raw Mexican sausages can be grilled, skillet, or cooked in any other way.

In portuguese

• Time: 15 hours.
• Servings Per Container: 20 Persons.
• Calorie content of the dish: 453 kcal / 100 g.
• Purpose: for lunch / dinner.
• Difficulty: difficult.

Such sausages can be brought to readiness in two ways: smoked on the grill or make cold smoked chorizo, leaving them in the smokehouse for a day, having previously smoked at a temperature of 10-17 degrees. As for the ingredients, it is imperative to prepare zira - without this national spice, the taste of the products will not be so bright. Check out how to make delicious Portuguese chorizos at home.

Ingredients:

• nitrite salt - 8 tsp;
• garlic powder - 2 tbsp. l .;
• red wine vinegar - 6 tbsp l .;
• pork shoulder with boneless bacon - 5 kg;
• Spanish paprika - 6 tbsp l .;
• dry marjoram - 1 tsp;
• hot chili - 0.5 tsp;
• pork casings - 6 m;
• cayenne pepper, ground black, cumin - 2 tsp each;
• ground coriander - 1 tsp

Cooking method:

1. Cut the pork into slices 3 cm thick, add all the spices, mix, put the workpiece to cool.
2. Twist the present meat through the grill of a meat grinder (14 mm) or finely chop.
3. Beat the pork for 30 minutes, stuff the intestines with minced meat.
4. Tie the bowels with twine, forming sausages 15 cm long, hang the chorizo ​​in a cool place overnight.
5. In the morning, smoke the products on the grill for 3 hours so that the temperature inside is 65-70 degrees.

Video

I have wanted to make chorizo ​​sausage at home for a very long time. But I didn’t make up my mind for a long time, then there was little time, then I “perfected” the whole recipe, it was also stopped by the fact that I did not have a normal smokehouse for cold smoking. (I will boast, very soon I will have it !! :-) Although the chorizo ​​sausage can be very different and not always smoked, it is dry-curedoh and completely raw, well-dried or just smoked, thin and coarse, it all depends on the region and purpose of the sausage.

The main ingredient in chorizo, immediately after the pork, is paprika, whichand gives it a special taste and aroma. Moreover, the paprika must be smoked. I have seen it on sale more than once in our online stores. Contact, I will tell you where to buy. It doesn't have to be Spanishsmoked paprika, Hungarians also make very good andcheaper. You can, of course, without it, but if sausages are not savedb (and if you smoke, you should only do it with cold smoke) and do not add smoked paprika, then the characteristic taste of chorizo, your sausage won't have. But it will still be tasty! Therefore, I recommend to cook it even without smoked paprika.

And as you already understood, my recipe is not smoked homemade sausage chorizo. Something in between popular Spanish recipes this sausage. Although, of course, if you have a smokehouse and you smoke it for several hours in smoke, with a temperature of no more than 30 ° C, it will be even better!

This chorizo ​​sausage can be dried at temperatures no higher than 15-16 ° C, for example in a cold pantry. And when the moisturewill go away (at least 2 weeks of fermentation), you can consume the sausage raw. And if not dried, you can cook many dishes with it. Add to roasts, bake in the oven, fry in a skillet, grill, add chopped to soups and cook many dishes. Several recipeswith this sausage I will post later.

Courage to you in cooking and delicious sausages!

Ingredients

• 2 kg pork shoulder
• 0.5 kg pork loin
• 15 grams of nitrite salt
• 25 grams of rock salt
• 70 gram ground not spicy smoked paprika (in extreme cases, you can replace the usual)
• 30 gram not spicy ground paprika
• 20 grams ground spicy smoked paprika or chili (you don't need to use it)
• 6 large teeth garlic, squeeze
• 200 ml dry red wine
• 5-7 meters peeled pork intestines

Pickling and fermentation: 48 hours Cooking time: 1 hour Total cooking time: 2 days 1 hour

1) Grind the pork shoulder in a meat grinder. Grind with large holes if you have the choice.

2) Pork loin cut into small cubes and place in a large bowl with the minced meat.

3) Mix all types of paprika, rock salt and nitrite salt together.

4) Add seasonings with salt, garlic and wine to the meat and mix well. Cover with a lid or cling film and refrigerate for 24 hours.

Chorizo ​​is traditional dish originally from Spain, which is very fond of serving both in popular restaurants and on a home dinner table.

The recipe for this dish is quite simple, but in different countries v this dish add their own ingredients, giving it a Latin American or European flavor. Chorizo ​​can be consumed as an independent dish or used for barbecue, soups and so on. Read this article to learn more about traditional Spanish dish and learn how to cook it at home.

Chorizo ​​- what is it?

Chorizo ​​are specially prepared wine sausages that are particularly savory and widespread in Spanish and Latin American cuisine. The main spice for making sausages is paprika, which gives it the corresponding specific characteristics.

Latinos add paprika instead spicy sauce Chile. It should be noted that hallmark dishes is that the meat for their production is chopped into large pieces, however, in some countries, when cooking, the meat is still ground. On sale, chorizo ​​can be found raw smoked or dry-cured, but freshly prepared homemade sausage will taste completely different.

How to make chorizo ​​sausage at home

Chorizo ​​is an excellent dish that cannot be forgotten with just one taste. Traditionally, Spanish sausages have a bright red color and no less bright taste, which is an excellent reason to cook a dish at home. Before starting cooking, you should stock up on a number of products: a meter of pork intestine, pork ham in a volume of 850 grams, 150 grams of pure bacon, 25 grams of nitrite salt, 10 milliliters of white wine, 2 garlic cloves, 15 grams of sweet and 15 grams of smoked paprika, as well as sugar as a natural flavor stimulant and black pepper.

To begin with, you should soak the prepared bacon in cool water, which must be cut into slices one centimeter thick, and then hide for half an hour in the refrigerator. Cut the pork leg into cubes, and then chop it into minced meat - this is precisely the peculiarity of chorizo, since minced meat in the Spanish version is not passed through a meat grinder, but is chopped with a knife or hatchet. Then you need to get the frozen lard and chop finely and finely with a knife.

The next step will be to combine the products, here you need to mix the meat with lard. Crush two garlic cloves and add them to the mixture along with ground spices and nitrite salt. At the same stage, white wine is added, which in this case plays the role of a spice, then we mix everything thoroughly. It is extremely important to use the listed products here, since it is nitrite salt and two types of paprika that play an important role in creating the real taste of sausages.

When ready, it should be stuffed tightly into a bowl and sent to the refrigerator, where it will stay for a little more than a day. It is also necessary to rinse and soak the pork belly before starting to fill it. Now we tightly fill the intestine with minced meat, since during the filling process difficulties may arise due to lack of hands, you can use a meat grinder with the appropriate function. It is important to control the progress of the filling of the casing so that the sausages are firm, but at the same time not too full.

When the intestine is completely filled and the minced meat is over, it will be necessary to cut one into several smaller sausages and tie them with twine. When everything is ready, we send the product to the refrigerator for 12 hours so that the chorizo ​​take shape before drying.

The drying process generally takes about five days, during which the sausages are hung out in a cool and dry place for 12 hours, and then hidden in the refrigerator for another 12 hours. After five days, it is necessary to send the sausages to the refrigerator for another five days, so that they are well "ripe", while you should turn them over from time to time on the other side. The readiness indicator will be a loss of the original weight of more than 30 percent and the presence of elastic firmness of the product.

Chorizo ​​Sausage Recipes

In cooking, chorizo ​​can be used as an input in any dish, in the form of snacks for wine or beer, as well as to cover the surface of sandwiches. It all depends on the imagination of the chef and on his preferences in cooking.

Scallops with chorizo

This is a very simple dish; to prepare it, you need to fry scallops on both sides. Then fry green and sweet peppers, garlic and chorizo ​​sausages in a frying pan. After a few minutes, add the already fried scallops to the mixture and wait a few more minutes. Then put the contents of the pan on a plate and sprinkle with chopped green onions.

Pizza

Chorizo ​​has a very spicy and specific taste, so it goes well with almost any food. When cooking, you can simply replace meat or sausages with chorizo, or combine chorizo ​​sausages with ready-made fillings.

Sausage salad

To prepare a Spanish salad with chorizo, you will need: directly chorizo, purple onions, garlic, vegetable oil and wine vinegar, parsley, basil and spices as black pepper and salt. Cut all the ingredients into slices and fry the sausages, then lay the processed foods in layers on a plate and season them lightly with wine vinegar and oil, salt, pepper and the salad is ready. If you don't have sausages at hand and you don't know what to replace the chorizo ​​with, you can add any spicy sausage to the dish.

Chorizo ​​Bean Soup Recipe Video

As part of this video, a recipe for making a Spanish soup is considered. In order to prepare this dish, you will need a number of ingredients, among which are: chorizo ​​sausages, onions and garlic, oregano, tomato paste, paprika and hot chili peppers, white and red beans, tomato paste and olive oil. Having all the listed components, you can cook a wonderful traditional spanish soup... The entire cooking process is commented and explained, for this reason cooking will become not only interesting, but also easy.