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Judy Keegan ha publicado una actualización
El chorizo es una de esas cosas que los supermercados siempre consiguen estropear. O bien es triste, con una sola nota que quema la lengua, o tan suave que bien podría ser salchicha de cerdo con colorante alimentario rojo. Así que dejé de jugar a ese juego y empecé a hacer las mías.
Puede que no sean perfectamente “auténticas” No estoy siguiendo una receta española centenaria susurrada a través de los siglos. Son míos, hechos como a mí me gustan: un equilibrio entre dulce, salado y picante que realmente tiene sentido en el paladar. Ese equilibrio es la belleza de hacer esto en casa: tú controlas los diales, tú marcas el tono.
Ahora mismo están reposando en la nevera para que las especias se conozcan mejor. Más tarde, los ahumaré, lenta y lentamente, hasta que adquieran ese toque profundo y primitivo que sólo el humo puede aportar.
Puede que no pasen la prueba de un purista, pero morder algo hecho con tus propias manos – condimentado a mi gusto, sin disculpas – es infinitamente más satisfactorio que cualquier cosa envuelta en el infierno fluorescente de un pasillo de supermercado.
Chorizo is one of those things that supermarkets always manage to ruin. It’s either a sad, one-note burn that scorches your tongue or so mild it might as well be pork sausage with red food coloring. So I stopped playing that game and started making my own.
They may not be perfectly “authentic.” I’m not chasing some centuries-old Spanish recipe whispered down through the ages. These are mine, built the way I like them — a balance of sweet, savoury, and heat that actually makes sense on the palate. That balance is the beauty of doing this at home: you control the dials, you set the tone.
Right now they’re resting in the fridge, giving the spices a chance to get to know each other. Later today, I’ll smoke them, slow and low, until they pick up that deep, primal edge only smoke can bring.
Maybe they wouldn’t pass a purist’s test, but biting into something made with your own hands — seasoned to my own taste, unapologetically — is infinitely more satisfying than anything shrink-wrapped in the fluorescent hell of a supermarket aisle.
Traducido del inglés
CHEF SHELLY, Beatriz Torija y5 más6 Comentarios-
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Executive Chef
Que buenos van a salir.
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@cecu6669hotmail-com they were ok, needs a bit of alterations and tweeks to make them better.
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The flavour is definitely there, the texture is a bit dry but i think next time I will use larger diameter casings and a coarser ground beef and pork mix.
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Level:
Scoolinary Team
Wow, Judy😮 That chorizo manifesto? Pure artisan soul. The photo speaks volumes—tight form, vibrant color, and a texture that promises bold flavor. There’s real power in stepping away from “the right way” and crafting your own version. What you shared isn’t just inspiring, it’s a reminder that flavor built by hand, on your terms, hits differently.
What part of the process challenged you the most? Balancing the seasoning, the stuffing, or getting the smoke just right? -
Level:
Sous Chef
This is such a great approach… honest, unapologetic, and full of character. I love how you’re not chasing some rigid “authenticity,” but instead creating chorizo that actually tastes right to you.
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such a nice job!!
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