I have been doing charcuterie for many years. But one thing I learned from someone much wiser than me is that no matter who you meet they know something you don't. I picked up a couple of gems from your video. One is the olive oil trick love it. The other is you're unique twisting technique for making links. Please keep up the good work I enjoyed the video very much!
The most common Chorizo sold in the UK (usually Spanish, I think) is actually a fermented, cured, hard sausage that doesn't require cooking - although it is often added to hot/cooked dishes and can be fried etc, and keeps for a long time.
I used to see my mum making Anglo-Indian sausages when I was a little kid. I had a flair for cooking, and learned from her all her recipes for curries. I also mastered the art of sausage making, and was spot on every time. I was entrusted the cooking at the young age of 15yrs. We never used olive oil or any other brand of cooking oil to slide on the sausage skin. We just wet the stem of the funnel and the skin slid on perfectly well. I still make sausages till date. Got a big batch of them in the freezer. When my sausages are on the boil, they give off a lovely smell. I gave some already cooked by me into a fry, you can only do this at the time of browning the sausages in the oil you put when putting them on the boil!
the small pepper is called malaui it is aweasome in soups. 3 dried ones crussed in a a 3 liter casserole soup . simply superb hot and amazing good for the winter and when you are in the flue :)
I've been making sausage for 40 years - don't use the olive oil, just make the tube wet and the casing will slide easily. Don't use chili powder, try making your our powder using a dried chilies
Hi Dennis, love the videos. The citrus that you have called a "lemon" is actually called a "Buddha's Hand" with the scientific name of Citrus medica var. sarcodactylis. It is from China and Japan. It is used as a perfume. Keep up the great recording of your cooking. We love your honest approach and explanations. Cheers Brad
Dennis Viau there must be a tree nearby. When you cut it open, does it still have the internal lemon cells? If so, then it is a mutant. Keep the fingers. I'm sure they will be great pickled or zested and used as a flavour in a drink.
Mutant lemon 😂 Thanks for sharing your recipe and how to make chorizo. The way you explained and how you showed the how to dos was very clear. I love how you practice "clean as you go". 👍🏻👍🏻👍🏻👍🏻👍🏻
I remember the first time I saw a Two Fat Ladies tv show, I thought it was a comedy spoof. I must have watched for 20 minutes before I realized they were real.
I always have a terrible time getting the casings on the tube. I tried olive oil on the tube and it didn't do much good, but I never thought of putting oil in the casing itself. Great idea; that's what I'm going to do next time.
The little chili pepper at 3:22 looks like the kind that grows wild here in Hawaii. We can’t give them away! Love your videos. I watch them in lieu of watching and buying from QVC.
Great sir. Chorizo is Spanish term for Sausage. May I request, pls post a video on how to make California or US sausages. We would enjoy these posts to introduce us to American cuisine.
the easiest way to load your casing on the horn is to run your meat to the end of the horn get some water on the horn also have water in the casing and just slide it on.
It's a regional thing. In Europe the sausages are cured and dried. I live in Southern California and here in the USA the sausage is never dried. Wikipedia has a lot to say about chorizo. I found some really useful information there when I was doing the research for my video. -Dennis
Thanks. I thought a lot about the vinegar afterward. How much acidity can there be if ¼ cup (30ml) is dispersed through 14 sausages? When I wrote the recipe I didn't discuss the acid. Probably any vinegar will do.-Dennis
U are right..i lived in the l.a. area for a long time and i used to love chorizo and eggs and it would melt into the eggs..now that im living here on the east coast..what they call here chorizo is not even close to what im used to having..it does not melt
looks great but you are supposed to hold against the casing ON the tube instead of holding the sussage itself ... its alot easier to avoid air plus more control and more even sussage
I have been doing charcuterie for many years. But one thing I learned from someone much wiser than me is that no matter who you meet they know something you don't. I picked up a couple of gems from your video. One is the olive oil trick love it. The other is you're unique twisting technique for making links. Please keep up the good work I enjoyed the video very much!
A very good, specific, but down to earth sausage making recipe. Thanks Dennis!
I don't even know how i came by your channel...ohhh i give this 5 stars. I have also subscribed.
The most common Chorizo sold in the UK (usually Spanish, I think) is actually a fermented, cured, hard sausage that doesn't require cooking - although it is often added to hot/cooked dishes and can be fried etc, and keeps for a long time.
I used to see my mum making Anglo-Indian sausages when I was a little kid. I had a flair for cooking, and learned from her all her recipes for curries. I also mastered the art of sausage making, and was spot on every time. I was entrusted the cooking at the young age of 15yrs. We never used olive oil or any other brand of cooking oil to slide on the sausage skin. We just wet the stem of the funnel and the skin slid on perfectly well. I still make sausages till date. Got a big batch of them in the freezer. When my sausages are on the boil, they give off a lovely smell. I gave some already cooked by me into a fry, you can only do this at the time of browning the sausages in the oil you put when putting them on the boil!
Really liked your method. Thanks for sharing.
the small pepper is called malaui it is aweasome in soups. 3 dried ones crussed in a a 3 liter casserole soup . simply superb hot and amazing good for the winter and when you are in the flue :)
Thank-you sir...you sound so cool... Will definitely try... SHALOM
Super recipe and directions for preparing thank you will surely try it.
I've been making sausage for 40 years - don't use the olive oil, just make the tube wet and the casing will slide easily. Don't use chili powder, try making your our powder using a dried chilies
Thanks for including metric units ! Eager to try out this recipe :)
Hi Dennis, love the videos. The citrus that you have called a "lemon" is actually called a "Buddha's Hand" with the scientific name of Citrus medica var. sarcodactylis. It is from China and Japan. It is used as a perfume.
Keep up the great recording of your cooking. We love your honest approach and explanations. Cheers Brad
Dennis Viau there must be a tree nearby. When you cut it open, does it still have the internal lemon cells? If so, then it is a mutant. Keep the fingers. I'm sure they will be great pickled or zested and used as a flavour in a drink.
You can also add a little warm water to the inside of the casing. Casing sb kept in warm water.
adding bread at the end of the filling process works just as well as using fat...good job !!!
Mutant lemon 😂 Thanks for sharing your recipe and how to make chorizo. The way you explained and how you showed the how to dos was very clear. I love how you practice "clean as you go". 👍🏻👍🏻👍🏻👍🏻👍🏻
I remember the first time I saw a Two Fat Ladies tv show, I thought it was a comedy spoof. I must have watched for 20 minutes before I realized they were real.
bubble and squeak
I always have a terrible time getting the casings on the tube. I tried olive oil on the tube and it didn't do much good, but I never thought of putting oil in the casing itself. Great idea; that's what I'm going to do next time.
I really liked using the kitchen string to fix the hole.
You can also use bread to push through the last of your meat in the grinder.
The little chili pepper at 3:22 looks like the kind that grows wild here in Hawaii. We can’t give them away! Love your videos. I watch them in lieu of watching and buying from QVC.
How very cool! My parents make sausages every year, the real Italian way.
Thanks. I've made Italian sausages too, but I think these are my favorite, probably because I can't buy them here.
Mobile Home Gourmet they're fantastic I love these
FitAngie i
Great sir. Chorizo is Spanish term for Sausage. May I request, pls post a video on how to make California or US sausages. We would enjoy these posts to introduce us to American cuisine.
Instead of fat you can use a few pieces of bread to flush out meat!!
That's a good idea. I never thought of that. Thanks for the tip. -Dennis
Great job and well explained tanks
You can use bread instead of fat to get most of the meat out of the grinder/stuffer.
the easiest way to load your casing on the horn is to run your meat to the end of the horn get some water on the horn also have water in the casing and just slide it on.
I loved two fat lady's they were alot of fun.Well I will be using that I have some pigs .Thank you .
Chouricio is normally cured and hung to dry. Well done to you Denis👌🇿🇦
That is not true...
It's a regional thing. In Europe the sausages are cured and dried. I live in Southern California and here in the USA the sausage is never dried. Wikipedia has a lot to say about chorizo. I found some really useful information there when I was doing the research for my video. -Dennis
As far as I know, the only standard vinegar that's not 5% acetic acid is rice wine vinegar, at 4%. Standard white vinegar is always 5%.
Thanks. I thought a lot about the vinegar afterward. How much acidity can there be if ¼ cup (30ml) is dispersed through 14 sausages? When I wrote the recipe I didn't discuss the acid. Probably any vinegar will do.-Dennis
U are right..i lived in the l.a. area for a long time and i used to love chorizo and eggs and it would melt into the eggs..now that im living here on the east coast..what they call here chorizo is not even close to what im used to having..it does not melt
Put your casings in warm water for 10 minutes, theyll slide right on.
I can never watch meat being ground without thinking about the movie for pink floyd the wall who knows what I'm talking about
"Hey, teacher, leave them kids alone."
@@MobileHomeGourmet alright very good putting kids through the grinder of the hellish english school system
Mexican chorizo is raw, spanish chorizo is cured and cooked... Often the difference isn't mentioned in recipes online...
lilmimi1919 not all chorizo t
Great video. I'll be making it this weekend.
Cheers mate
looks great but you are supposed to hold against the casing ON the tube instead of holding the sussage itself ... its alot easier to avoid air plus more control and more even sussage
Great job! Thanks for posting it ;>)
Helo gud pm sir can u send me a exact measurement of your engriedients at 2kl ground pork.....thank u
That small chilli looks like a bird's eye. Popular in Thai cooking and, yes, they are hot!
Thanks for the warning. The guy next door has several plants and he is generous. "Take as many peppers as you want." Umm, I think I'll pass.
That little pepper is called bird pepper
how to long can you have this in stored??
You can keep them 2 or 3 days in the refrigerator. They will keep a month or two in the freezer if well wrapped.
he he he Human life
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