September 27th, 2013
This week Marek the Butcher created some Mexican style sausages.
These are made of course ground pork, cayenne pepper, cinnamon, cloves, cumin, mild paprika and vinegar. I wouldn’t call these a chorizo personally but I did find an online Mexican chorizo recipe which does contain very similar ingredients and I haven’t been to Mexico yet…
There were some comments from the other butchers in Theobalds, with regard to the spiciness of the sausages, so I was expecting a bit of heat. You can see the redness of the cayenne pepper in the sausage colour.
I like spicy food, but having been forewarned, I made a fairly neutral gravy accompaniment with flour, butter and fresh duck stock (that just happened to be in the fridge). Of course I also deglazed the pan with a little red wine and balsamic vinegar which went into the gravy. As it turned out, the sausages were delicious and well below my heat tolerance level, though that’s not to say they didn’t have a bit of a kick!
I consumed the sausages with seasonal vegetables and put the flames out with a glass of Domaine du Cros, vin rouge de Marcillac.
Excellent. i am going to be making some sausages very soon, and I bet I will be making something like this. It is hard to get the spices right in such big batches, I will have to do some research. I have taken a note of this combo, sounds divine. I love a good feed of snarlers. c
I’ve made sausages myself and I think you have to mix up a bucketful and cook up a little bit to test the flavour before putting them in the skins. When they make fresh sausages in Spain, at a Matanza, the old ladies sit together doing the mixing, tasting all the ingredients raw! I suppose at least they know where the pig came from and what it ate 😉
These look quite ‘home made’ and delicious ~ sound ‘spicy’ without being at all hot: you do need a lot of chillies for that! Cinnamon, cloves and vinegar, I suppose, are ingredients I may not have known to use . . . lucky you to be able to buy such relatively non-commercially 🙂 !
Ha ha – they were quite hot, I just have good tolerance. It’s great to have someone coming up with new sausages every month and it’s a fantastic butchers shop 😉
Hmmm . . . would be interesting having lunch together . . . remember what Annie Oakley sang 😀 !!
Those sausages look delicious! I bet any leftovers would be awesome scrambled up in some eggs and wrapped up in a tortilla!
That’s a brilliant idea – they’d be excellent with scrambled egg 😉
They sound and look like Mexican chorizo, Mad. I’m sure they were delicious.
I think you could be right Rosemary. I’ve only ever had Spanish and Portuguese chorizo before, which are dryer and contain lots of hot paprika rather than cayenne.
Oh yum….I have been to Mexico but never tried the sausages! Your rendition sounds absolutely delicious, I am intrigued by the duck stock! Will be right over!
Thanks Carla. I had a coupe of ducks recently and made stock with the bones. Generally I use all my carcasses to make stock, it uses up the older vegetables at the end of the week too 😉
Oh amazing. I haven’t had duck in a looong time!
The butchers are fantastic – they sell me cheap duck on a fairly regular basis.
I am sure my dad has an old sausage making machine somewhere in his house from his time when he was a butcher (oh yes, Franco of all trades!) and I really want to get him to dig it out and give it to me so that I can have a go at sausage making,,,might have to get Marek to run a workshop for me 🙂
I bet he would! I’ve got a sausage attachment for my 50 year old mixer, but the last time I made sausages I cooked up so many batches of mixture to get the flavour right that I was full by the time the sausages were made. Of course, one should leave the sausages to rest for a while before cooking anyway 😉
Sounds like a fun experiment!
Perhaps we should have a sausage making party…
Do they have a matanza in your village?
No matanza but Big Man’s sisters often have chorizo and morcilla making sessions…a sausage making party sounds like a wonderful idea 🙂 We’ll be heading over to England in about a week so may well be in London soon!
A sausage making party would be great. I quite fancy the idea of making morcilla, but I’ll have to try that in Spain, it’s very hard to get pig’s blood here 😉
They look very similar to some Chorizo I used to cook a Spanish style leg of lamb recently. Post to follow. If they were half as tasty as the ones I got they were great!
I can only guess, but I would imagine that yes they were!
Yum! What a great combo of spices and ingredients. It’s kind of hard to beat a chorizo-type sausage on the grill in terms of packing a flavorful punch.
Most definitely – even cured chorizo is amazing cooked like that 😉
fresh duck stock (that just happened to be in the fridge). Of course….”just happened to be in the fridge”….right. I might just want to live your life!
It’s all down to the butcher. When you go in to buy duck confit and you are offered a whole duck for less, there’s no contest 😉