27 nov smoked spanish chorizo
There are a few types of Spanish Chorizo. It contains no nitrates or nitrites or any other preservative. Spanish chorizos are classified both by level of curing and by their ingredients, but they always include pimentón (smoked paprika), which gives Spanish chorizos their bright red color. Original recipe is by Charles G. Reavis. This Version calls for Cayenne Pepper. This recipe is posted by request. If you prefer the sweet simply switch out paprika for the cayenne. The Spruce Eats - Make Your Best Meal - Make Your Own Dry-Cured Spanish-style chorizo gets its flavor and bright red color from pimentón (smoked paprika), but other types of chorizo lean more towards pink, brown, or even green. Mild Palacios Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. This mild chorizo sausage is made by Palacios from an old family recipe.
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