Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, salchichon (smoked sausage) and beef. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Salchichon (smoked sausage) and Beef is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Salchichon (smoked sausage) and Beef is something that I’ve loved my whole life. They’re nice and they look fantastic.
After chorizo, salchichón is the second most popular dry sausage in Spain. The black pepper is the principal spice used, pimentón is not added to salchichones. Technically speaking, salchichón may be considered to be the Spanish equivalent of Italian salami. (This article is based on an article in the Spanish language Wikipedia.) The salchichón is a type of sausage made with cured meat: mostly lean pork and some bacon, seasoned with salt and some spices such as pepper, nutmeg, cloves, and coriander. Salchichon is a smoked summer pork sausage very similar to Genoa salami.
To begin with this particular recipe, we must prepare a few components. You can cook salchichon (smoked sausage) and beef using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Salchichon (smoked sausage) and Beef:
- Get 2 links smoked sausage/turkey
- Make ready 1 lb ground beef
- Take 1-2 potatoes (your choice)
- Take 1/2 onion
- Prepare 2 garlic gloves
- Prepare Salt and pepper
- Get Garlic powder
- Make ready 1-2 Bell pepper (your choice)
- Take 1-2 jalapeños (your choice)
- Prepare Oil
The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano. Do you guys actually consume that much sausage? I think I would, given the chance, but nobody makes it for me, and my doctor won't let me. Note: This formulation is based on the one for Spanish Chorizo, however a starter culture is used and the meat paste is stuffed into beef middles and dry cured for three * Use only a Spanish smoked paprika; for example, La Chinata's Pimentón de la Vera..
Steps to make Salchichon (smoked sausage) and Beef:
- Cut garlic into small cube pieces, onion and bell peppers into strips, and jalapeño(s) into rings
- Cut smoked sausage diagonally into "coins" (or round slices)
- Cut potatoes 1/2 in pieces
- Semi-cook potatoes, (not too soft just crisp, they'll finish cooking later) in about 3 tbls oil over medium/high heat, sprinkle with salt, pepper, and garlic powder (set aside)
- Brown beef and season with salt, pepper, and garlic powder (about 1 tsp of salt, and 1/2 tsp pepper and garlic powder)
- Once beef is browned, remove excess liquid/fat and place in a separate dish and set pan aside
- Use the same pan, add 2 tbls oil and cook sausage (until brown, turning occasionally)
- Add browned beef, onions and garlic
- Once onion is "clear," add peppers and semi-cooked potatoes
- Lower heat and cover pan with aluminum (to avoid air coming in) and top
- Cook over low heat for 10 mins (or until potatoes are soft)
I think I would, given the chance, but nobody makes it for me, and my doctor won't let me. Note: This formulation is based on the one for Spanish Chorizo, however a starter culture is used and the meat paste is stuffed into beef middles and dry cured for three * Use only a Spanish smoked paprika; for example, La Chinata's Pimentón de la Vera.. Smoked Beef Sausage Recipes on Yummly Smoked Sausage Muffin Pizzas With Cheddarwurst® Smoked Sausage, Tasty Smoked Sausage And Beans With Cheddarwurst® Smoked Sausage, Caramelized Onion, Smoked Gouda And Pear Skewers With Lit'l Smokies® Smoked Sausages. Download Salchichon stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
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