SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

[I-am-Chorizo]

@JRC Looks like he warm/hot smoked them, then hit them with cold or ice water (shower) to stop the cooking process, and blooming is resting the sausage after it's cooled. Blooming increases the color and probably the flavor.

View attachment 695029

That's exactly it! Very Sorry if I misused the terms, but that's exactly what I meant.

 

[I-am-Chorizo]

I made your recipe last night and rested overnight then stuffed them. I followed your recipe except I roasted the garlic first then I added sodium erythorbate (it’s a preservative made from vitamin C) and I added 60ml of red wine before I stuffed.

I have to say this is one of the most flavorful sausages I’ve made in a while. A lot going on with every bite. It’s a little on the rich side but very delicious. Thank you for sharing your recipe and culture.

Very happy that You liked it!

I already saw them in your post. Fantastic recipe interpretation, modification and execution. They look like authentic Colombian chorizos.

Albert

 

[SmokinEdge]

Hello Mr.


I've Been reading about the sodium erythorbate for Ham curing...am I missing something if I do not add it to My chorizo?

I like sodium erythorbate for its preservative qualities ( was thinking of the fresh green onion and cilantro) but it also helps to hold the cure color in the meat, it freezes longer better and lastly it insures all of the nitrites get converted to nitric oxide faster and more completely.

You definitely don’t need SE but I think in the end it makes a better sausage, I put it in all my cured meats except for long dried meats like salami or Lonzino.

 

[HalfSmoked]

I can unstand that but I don't have a stuffer.

Warren

 

[checkdude]

That looks so good! It's going on my never ending list. BUT it's going to the front of the line. Thanks for sharing your recipe and process.

 

[indaswamp]

Not sure how I missed this thread, but that sausage looks great to me! Real good rundown of your process and awesome pics....thanks for posting.

 

[indaswamp]

I can unstand that but I don't have a stuffer.

Warren

Yes, you can just make this as a pattie sasuage.

 

[indaswamp]

Congrats on the Carousel ride. Excellent links for your first sausage. Thanks for posting your process and the recipe. Seems the members have received it well and even made your recipe.

 

[Rafter H BBQ]

Nice job! I am definitely going to try this… thanks for posting and the recipe!

 

[I-am-Chorizo]

Congrats on the Carousel ride. Excellent links for your first sausage. Thanks for posting your process and the recipe. Seems the members have received it well and even made your recipe.

Thanks a lot for your encouraging words. I am glad I was able to give something in return for what You guys have generously shared with me.

 

[HushyQ]

Wow, Wow, that recipe looks amazing and the sausage even better. Thanks for sharing. Definitely moving toward the top of the list. Please let us know what you have accompanying the sausage on the table pic? (edit) Oh sorry I missed it ("Costeño Cheese" and a few " unsalted Arepas")

 

[I-am-Chorizo]

Wow, Wow, that recipe looks amazing and the sausage even better. Thanks for sharing. Definitely moving toward the top of the list. Please let us know what you have accompanying the sausage on the table pic? (edit) Oh sorry I missed it ("Costeño Cheese" and a few " unsalted Arepas")

Yeah...those are some unsalted Arepas. Just in case you are not familiar with the term, Arepas are Made of flour just like tortillas but, Unlike tortillas, the corn has not been "Nixtamalized" or treated with lime* resulting in a non-flexible that, according to the region, might vary in terms of size and thickness.

The go vey well with chorizos. Here I attach some Colombian chorizos & arepa inspo.

 

[millerbuilds]

Great looking sausage!
thank for the info and welcome to SMF from North Texas.

- Jason

 

[boykjo]

Great looking sausage...... Next time I would suggest you run everything through a 7mm plate. Seasonings and cure takes longer to penetrate into the larger cuts of meat so the flavored meat and fat can become uneven in the sausage. With the larger pieces of meat in the mix it needs a longer sit time and a lot of intermittent mixing.
Great job

 

[uncle eddie]

One heckuva first contribution!

Looks great and congrats on the carousel ride!

 

[I-am-Chorizo]

One heckuva first contribution!

Looks great and congrats on the carousel ride!

Thanks a lot!
As suggested here, I've been reading A. Mariansky Book with growing interest. I feel I am starting to grasp the basics of the Making Sausage art.

 

[I-am-Chorizo]

Great looking sausage...... Next time I would suggest you run everything through a 7mm plate. Seasonings and cure takes longer to penetrate into the larger cuts of meat so the flavored meat and fat can become uneven in the sausage. With the larger pieces of meat in the mix it needs a longer sit time and a lot of intermittent mixing.
Great job

So far I just count with a KitchenAid with the grinder attachment (3 plates), I think I'll try a longer sitting time with the Polish Approach (curing/sitting before stuffing) while I am able to get better equipement.

Thanks a lot for the suggestions given!