Bolivian cuisine is renowned for its flavorful dishes bursting with vibrant colors and bold flavors, as exemplified by the recipe we’re sharing today. These delicious Chorizos Chuquisaqueños are traditionally and artisanally prepared, a time-honored tradition that remains a staple of a versatile cuisine. This recipe adapts to modern times without...
Ingredients
For the Chorizos
ground pork1kg
beef casing (thick intestine)1kg
chopped parsley1tbsp
fresh oregano1tsp
chopped mint2tsp
green onions, chopped4
sugar1tsp
grated orange zest1/2tsp
ground cloves1/2tsp
ground cinnamon1pinch
ground red garlic (ajo colorado)1tbsp
Salt to taste
For the Sauce
ground chili (ají molido)1tsp
ground black pepper1tsp
ground cumin1tsp
garlic, chopped4clove
medium onion, julienned1
tomato, finely chopped1/2- Salt to taste
Oil
For the Side Dish
white potatoes8
head lettuce1
bread rolls4
Nutrition (per serving)
Calories
447.8kcal (22.39%)
Protein
28.4g (56.88%)
Carbs
4.4g (1.61%)
Sugars
0.9g (1.72%)
Healthy Fat
18.6g
Unhealthy Fat
12.8g
% Daily Value based on a 2000 calorie diet
How to make Chuquisaca Sausages
To Prepare the Chorizos
- Step 1
Thoroughly wash the beef casing, turn it inside out, and remove all roughness until it becomes transparent. Wash it again.
- Step 2
Take one end of the casing and tie it securely with kitchen twine. Set aside.
- Step 3
In a bowl, mix the ground pork with all the seasonings, adding salt and, lastly, the ground red garlic (ajo colorado).
- Step 4
Mix all the ingredients well until fully combined, forming a paste.
- Step 5
Stuff the casing with small amounts of the meat mixture. Twist the casing twice to form a sausage, and continue this process until all the meat mixture is used and the sausages are formed. Tie off the other end with kitchen twine. Set aside.
To Cook the Potatoes
- Step 1
Peel the white potatoes and cook them whole in plenty of salted water.
To Make the Sauce
- Step 1
Chop the onion and sauté it in a bit of oil.
- Step 2
Add the chopped tomato and garlic, season with salt and the remaining spices, and cook for one minute. Remove from heat.
To Cook the Chorizos
- Step 1
In a skillet with a tablespoon of oil, fry the sausages until they are fully cooked and golden brown. Remove them from the skillet.
- Step 2
In the same oil, toast the bread rolls, previously cut in half.
Nutrition (per serving)
Nutrition (per serving)
Calories
447.8kcal (22.39%)
Protein
28.4g (56.88%)
Carbs
4.4g (1.61%)
Sugars
0.9g (1.72%)
Healthy Fat
18.6g
Unhealthy Fat
12.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the beef casing is thoroughly cleaned to avoid any unpleasant taste or texture.
For a more intense flavor, let the sausage mixture rest for a few hours before stuffing the casing.
Use fresh herbs and spices for the best flavor in the sausages and sauce.
Serve the dish immediately after cooking for the best taste and texture.
FAQS
Can I use a different type of meat for the chorizos?
Traditionally, pork is used for Chorizos Chuquisaqueños, but you can experiment with other meats like chicken or beef if needed.
What can I use if I can't find beef casing?
If beef casing is unavailable, you can use synthetic casings or make sausage patties instead.
How long can I store the uncooked chorizos?
Uncooked chorizos can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.
Can I make the sauce spicier?
Yes, you can increase the amount of ground chili or add fresh chili peppers to the sauce for extra heat.
What is the best way to serve this dish?
Serve the chorizos with boiled potatoes, toasted bread rolls, and a fresh lettuce salad, topped with the flavorful sauce.
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