Salchichon (smoked sausage) and Beef. After chorizo, salchichón is the second most popular dry sausage in Spain. The black pepper is the principal spice used, pimentón is not added to salchichones. Technically speaking, salchichón may be considered to be the Spanish equivalent of Italian salami. (This article is based on an article in the Spanish language Wikipedia.) The salchichón is a type of sausage made with cured meat: mostly lean pork and some bacon, seasoned with salt and some spices such as pepper, nutmeg, cloves, and coriander.
The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano.
Spanish style salami (salchichon) fermented with yogurt!!
I had to put it all in hog casing since i ran out of middles.
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salchichon (smoked sausage) and beef. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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After chorizo, salchichón is the second most popular dry sausage in Spain. The black pepper is the principal spice used, pimentón is not added to salchichones. Technically speaking, salchichón may be considered to be the Spanish equivalent of Italian salami. (This article is based on an article in the Spanish language Wikipedia.) The salchichón is a type of sausage made with cured meat: mostly lean pork and some bacon, seasoned with salt and some spices such as pepper, nutmeg, cloves, and coriander.
To begin with this particular recipe, we must prepare a few components. You can have salchichon (smoked sausage) and beef using 10 ingredients and 11 steps. Here is how you cook that.
Composition - Salchichon (smoked sausage) and Beef:
- Need smoked sausage/turkey.
- Need for ground beef.
- Give for potatoes (your choice).
- Give - onion.
- Need of garlic gloves.
- Require for Salt and pepper.
- You need for Garlic powder.
- Require Bell pepper (your choice).
- Need - jalapeños (your choice).
- Give of Oil.
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Salchichon (smoked sausage) and Beef process:
- Cut garlic into small cube pieces, onion and bell peppers into strips, and jalapeño(s) into rings.
- Cut smoked sausage diagonally into "coins" (or round slices).
- Cut potatoes 1/2 in pieces.
- Semi-cook potatoes, (not too soft just crisp, they'll finish cooking later) in about 3 tbls oil over medium/high heat, sprinkle with salt, pepper, and garlic powder (set aside).
- Brown beef and season with salt, pepper, and garlic powder (about 1 tsp of salt, and 1/2 tsp pepper and garlic powder).
- Once beef is browned, remove excess liquid/fat and place in a separate dish and set pan aside.
- Use the same pan, add 2 tbls oil and cook sausage (until brown, turning occasionally).
- Add browned beef, onions and garlic.
- Once onion is "clear," add peppers and semi-cooked potatoes.
- Lower heat and cover pan with aluminum (to avoid air coming in) and top.
- Cook over low heat for 10 mins (or until potatoes are soft).
It is made with pork, although some recipes use other meats including ox, veal or horse. The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano. An extensive list of recipes using smoked sausage, including images, a list of ingredients, and step by step instructions for preparation. Add the slice smoked sausage and onions. Thinly sliced and fried, the smokes sausage also makes a delicious breakfast meat to serve with eggs, French toast or pancakes.
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