Chorizo Sausages using collagen casings скачать в хорошем качестве

Chorizo Sausages using collagen casings

I've taken an interest in making sausages again because I wanted to experiment with collagen casings. They work well. These sausages are only mildly spicy because I don't like spicy foods, but you can make them as hot and spicy as you like. Note: These are sausage links, common in parts of Europe, not the spicy pork paste we see here in the stores in Southern California. Also, I forgot to add the vinegar, but the sausages came out delicious anyway. If you want a list of the spice mix, here it is: 2 tablespoons paprika 2 to 3 tablespoons chili powder, mild or spicy 1 teaspoon black pepper ½ teaspoon cinnamon ½ teaspoon ground cloves ¼ teaspoon ground coriander ¼ teaspoon grated fresh ginger 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin 2 teaspoons salt 6 cloves garlic, crushed See the full recipe on my web site at: http://www.white-trash-cooking.com/re... This recipe uses natural hog casings, but you can substitute with collagen casings. If you like this video, help it succeed by sharing the link in social media. Also, please click the Like button and if you haven't yet subscribed to my channel, please do so. Thank you.