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chorizo sub.

post #1 of 16
Thread Starter 
hi,

I live in Malaysia and have a difficulty finding chorizo..
can i use salami or pepperoni slices instead as a substitute in spanish dishes..

Thank you in advance for any help... :)
post #2 of 16
Hey oh

Well, no, I don't think you can and achieve the desired flavours. Pepperonis and salamis are a hard sausage, while the chorizo is a soft sausage. Chorizo is also a very regional product, even though it follows the same general ingredients from Spain to Portugal to Mexico etc. That being paprika and about 4 hours of hot smoking (though not always). Some home makers will actually leave their sausage hanging in the stoves smoke stream all the time and over time it becomes smokyer and harder. There are also differences in the paprika. There are some that have hot peppers added for a spicyness, there are some that are smoked themselves before being ground.

I would say, that if it is the flavour of smoke and paprika that you really want, you won't find that in pepperonis or regular salamis. Hungarian or Gypsy salamis would be the better sub I think, but these are not usually smoked. I would sugest also using a bit of smoked bacon, ah, however...........

There are a few members here that are more Spanish than I am (I really never knew my grandmother was Spanish!) that can attest to creating a taste better than I, but if it was me, that is how I would do it. Thankfull, there is a large Portugeese population in town, and a local shop that makes this dayly by the ton! Not kidding, from 6 AM to 8 PM 6 days a week, on a smoker that is easly 12 feet to a side, and multylayered!!


Here is a site I have enjoyed for many years. I have made many of the fresh sausages they list, and they are very tasty.

http://home.pacbell.net/lpoli/page0003.htm

Download and read the different Chorizo recepis and see the differences.
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #3 of 16
Linguica is similar, but probably even harder to find.

Phil
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 16
Thread Starter 

Thx!

Hey KeeperOfTheGood and phatch,

Thanks for the great help and info!
I like cooking western stuff... but sadly i stay here in malaysia and it's hard finding these stuff...or if there is....it's rather expensive.. :( ....if only someone could mail these stuff to me... :cool: ...just kidding...
post #5 of 16
Man...when you abbreviated substitute, I thought you were writing about a Chorizo sub! :lips: That sounds like an awesome idea! With some sauteed peppers and onions, tomato and a few olives :bounce: :bounce: :D I want one!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #6 of 16
post #7 of 16
I agree with the make your own idea. I tried googleing sources in Malaysia, and it appears there have been issues with imported sausages and a governmental swing away from them.

The linked site I gave is very informative with a wide variety of sausages both fresh and dried.

Another couple to try are

http://home.att.net/~g.m.fowler/frame/Sausage1.htm

and

http://www.3men.com/

There was a web ring I used to follow a few years back. I will need to search through my old comp to see if I can find any of the addys that I found that way, I can't locate the ring by googleing :( Certainly, google away :)

As to fresh sausages. I like to make fresh breakfast sausage with rosmary or marjoram, and I like to make fresh Italian sausage based on a local recipe. They are never quite the same as store bought, they are better :D

EDIT

Mudbug :) Quite a diverse listing that google gave :) 10th link down, http://www.cafebrazil.com/signature.html What a menu! Certaily, I want to know just how they serve or concider a jalapeno a breakfast plate item! But sounds good all the same :)
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #8 of 16
Thread Starter 
:p Yeah..lol...
It's must be Malaysia and pork....u know.... hehe
Another problem here is the lack of cheese..... :cry: ....hahaha....need to travel to the capital to get better cheese, and it's darn expensive too...
*sigh...i need to get to another country....
About the chorizo sub.... haha....oh yea!!...gave me an idea!!....
thinkin' about it makes me hungry now... :D

Anyway thx...i'll try and see if i can make it by myself.... ;)
post #9 of 16
Thread Starter 
btw,

Can you still make your own sausages without tht metal device tht stuffs the fillings in the casings? .... sorry...i'm kinda blurr about sausage making...hehehe
post #10 of 16
Hey oh

Yes. :) Thats the short answer. NO. Thants the even shorter answer.

There are 2 kinds of sausages.

1. Cured. This by salt, smoke, or air drying -- needs to be cased.
2. Fresh.

Fresh is where you are making it to be cooked, and eaten in a relativly short time. Fresh can be produced in a number of ways. It can be cased and sold in coils. It can be pressed into a form and cut (my Scottish butcher freezes his, then uses a band saw to cut it). It can be formed into short little fingers and frozen till cooked (my Greek butcher does this). You can use little boil bags, form the meat into the sausage shape, and boil them in the bag. You can also form the sausage mix into meatballs or patties, and treat them just like hamburgers, or you can simply fry up your mix loose as is. ALL these are acceptable ways of dealing with fresh sausage. Many recepies will tell you to smoosh or mash or otherwise liberate your sausage meat while cooking. Of course, there are limits too. When you pick up a bun and give it a bite expecting a sausage, it best look like a sausage and not like a mutant meat ball LOL.


See, told you the "no" was the shorter answer :)
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #11 of 16
Thread Starter 
Gosh...i'm starting to learn a lot about sausages now... :) thx man!!
Err....just one more question...

Is there anyway to make the freshly ground sausage mix to hold in a cylindrical kinda shape without a casing? ...
post #12 of 16
plastic wrap. I was wondering about the chorizo sandwich myself.....
post #13 of 16
Hey oh

LOL sausage can be an obsession :) I agree with the use of the wrap to form the sausage. However, if you want to cook the meat in the wrap, make sure you get a heat stable wrap. Not all wraps are made for heating for extended periods. Had an interesting talk with one of the inventing chemists of the stuff... suffice it to say, make sure of the wrap you cook in. Otherwise, form the sausages into the sausage shape, freeze them, remove the wrap and cook from frozzen.
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
Reply
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #14 of 16
Thread Starter 
Hahaha...yea..
got me interested in sausage making...hehe...
gonna try some soon enough ...
Thx for all the help!!...sorry for any crappy questions... lol
:D
post #15 of 16
Hahahaha

Don't worry bout it. Really, when I think of some of the questions I have asked.... And unless you ask you won't know, and you just might watch a tv cook making a sausage with instant coffee in the mix........:eek: and having not asked... ohoh.
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
Reply
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #16 of 16
Here is a very quick and easy recipe for Chorizo.

Chorizo

This is best just crumbled and pan fried for various Mexican recipes.....tacos, enchilada, tamales, etc.


1 pound pork loin
2 tablespoons chili powder
2 tablespoons vinegar
2 cloves garlic, crushed
1 teaspoon kosher (coarse) salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin powder

This is one of the few sausages that uses LEAN pork.

Grind pork into hamburger-like consistency.

Mix all ingredients into pork.

It is VERY important to let this sit overnight so the spices and vinegar blend into the meat.

Cover and place in refrigerator overnight.
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