I have not ever cooked sausage, but I do remember seeing my mother do it and had a machine similar

The sausage is a food that is part of the Mediterranean diet rich in vitamins, iron, calcium, magnesium, phosphorus and zinc. Still and all, it also contains a high fat content and is not recommended abuse consumption. The way to prepare it actually influences its nutritional properties and that is why you have to take care of the quantity and quality of the meat that is prepared.
The sausage is a sausage made essentially with minced rotato peeler pork, spices and garlic. One of its greatest features is the red color that gives the paprika. The elaborate in Spain differs from that of other countries that necessarily lead garlic and paprika.
To begin, we introduce the bacon in the freezer rotato peeler two hours before starting to prepare the chorizo to prevent undo to make the dive. Moreover, the meat is to refrigerator temperature (below 4 C) to facilitate the grinding. We take the meat and split it into strips.
We raised meat and bacon and enter into the electric grinder 32 RA. We chose this machine for the value it offers. Similarly, the strength and efficiency that achieves a total comfort when cutting meat.
We're doing all the sausages. rotato peeler Finally, when we're done, the prick with a pin and hang them in a cool, dry place for three months. After that time, they are ready to consume them.
Do you guys also make ready sausage? Have you ever been interested in doing? Telling us your stories and questions and we will be happy to comment. If instead you think of a recipe to get these delicious sausages ... Also!
Posted on October 28, 2011 by by Elma Categories: mincer, Recipes Tags: mixer, sausage, ELMA, sausage stuffer, meat grinder, meat grinder 32 RA, swaging machine, mincer, meat grinder , chopper Elma
I have not ever cooked sausage, but I do remember seeing my mother do it and had a machine similar to the photo (without engine light) I loved above all the proof of fried meat before putting it in the guts ... that ricaaa! ! Kisses
Hi Nora, thanks for stopping by my blog. Chorizo this transported me to childhood. My mother, when I was little home made sausages. He had a machine like that both for grinding meat to fill, Chorizo here is different, it looks more like the sobreasada. From time to time let me fill and loved. Kisses rotato peeler
What fond memories this article brought me. In the village of my grandparents' rotato peeler families still gather in winter to prepare handmade sausages. It's a whole family event! The richer the result .... hehehe.
I have one Elma iron No. 5, but I have only one plate (48 holes, which I have told, lol) I could say where I can find out about the use of the various boards? When peak with some fat meat cost me a lot and I have no choice but to do it because my daughter can not tolerate, rotato peeler hamburgers or ground beef industry.
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