Chorizo Verde
Posted: Fri Jun 14, 2019 07:48
Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture.
This is the recipe I followed : https://www.meatsandsausages.com/sausag ... rizo-verde
The texture of the sausage is EXTREMELY mushy, and soft. I attempted to fry a link in a pan, with no added oil, and the casing ruptured which I was expecting although the meat just crumbled out, and again, texture is extremely soft and mushy. I cooked another link but this time i started it in a pan with a small amount of water and watched it closely so the casing would not rupture, after the water had cooled off I slightly browned the casing and gave it another shot. This time the meat was much moister, better flavor, although very soft and mushy. Literally crumbled.
I followed the instructions to a T and did not change anything. I used high quality pork shoulder with a ratio of about 25% - 30% fat.
Has anybody made this recipe, and if so did you have similar results?
Thank you, Nick K
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture.
This is the recipe I followed : https://www.meatsandsausages.com/sausag ... rizo-verde
The texture of the sausage is EXTREMELY mushy, and soft. I attempted to fry a link in a pan, with no added oil, and the casing ruptured which I was expecting although the meat just crumbled out, and again, texture is extremely soft and mushy. I cooked another link but this time i started it in a pan with a small amount of water and watched it closely so the casing would not rupture, after the water had cooled off I slightly browned the casing and gave it another shot. This time the meat was much moister, better flavor, although very soft and mushy. Literally crumbled.
I followed the instructions to a T and did not change anything. I used high quality pork shoulder with a ratio of about 25% - 30% fat.
Has anybody made this recipe, and if so did you have similar results?
Thank you, Nick K