Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

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Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

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Homemade Spicy Spanish Chorizo

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Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

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Pretty Huge Spanish Chorizo Sausage

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Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

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Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

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Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

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Sliced Homemade Spanish Chorizo

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Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

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This is How I Describe Spicy Spanish Chorizo

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The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

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DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

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Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

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Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

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My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

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My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

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Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

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Fatty Spanish Chorizo (Unsmoked)

recipe smoked paprika sausage chorizo

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

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Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

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Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

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Homemade Spanish Chorizo Sausage

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Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

homemade chorizo recipe

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt for cleaning  the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

  • Measure the weight of each Spanish chorizo ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
  • Combine all the Spanish chorizo seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let it marinated overnight in the fridge.
  • Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
  • Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
  • Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  • Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

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Homemade Bratwurst Sausage Braised in Balsamic Vinegar

Homemade Bratwurst Sausage Recipe. Bratwurst  is a Bavarian/Germany sausage made of ground pork and-or beef (veal). Bratwurst is derived from  German Brätwurst, from brät-, means ground meat and Wurst means sausage.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer, but this time i like to braised my homemade bratwurst with sweet and spicy aged balsamic vinegar.

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Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

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Braised Homemade Sausage in Spicy Balsamic Vinegar

Making my homemade bratwurst sausage in my very humble amateur kitchen is one of my obsession. Eversince i start making Lap Cheoung Air Dry Cured Chinese Sausage, i was curious about homemade fresh sausage. Store brought bratwurst sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. The ratio beetween the emat and filler content is incredibly low, trust mea you won’t eat it if you know what it made of.  I didn’t added any msg on my homemade bratwurst, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

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Homemade Bratwurst Sausage Baraised in Spicy Balsamic Vinegar, Fresh Chilies and Celery Leaves

How to make bratwurst sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to finely diced the pork and beef meat and a regular knive to diced the pork back fat, freshly ground meat can made you life easier actually.

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Braised Bratwurst Sausage in Finger Licking Good Sweet, Salty, Tangy and Spicy Balsamic Vinegar Reduction

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Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

Before making your homemade bratwurst or other fresh sausage, you should know about the savety about handling the ingredients first. All the utensil must be clean and the meat ingredients must be kept cold (about 4°C) to ensure the meat in the prime condition. Improper prepared  fresh bratwurst sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85°C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.

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Bratwurst Ingredients: Fresh Pig Intestine for Casing and Ground Pork and Beef for Stuffing

I’m made my homemade bratwurst sausage with pork and beef meat,  commercially bratwurst sausage using 20-30 percent of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of  marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

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Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

I’m using plasting funnel to stuffed the bratwurst sausage stuffing into the pork intestine, just like my previously Homemade Lap Chong or Dry Cured Waxed Chinese Sausage. Clean hand fingers or even chopstick is much more effective and fungtional toplug the bratwurst sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

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Fresh Bratwurst Sausage with Lots of Air Bubbles

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Prick The Fresh Pig Intestine Casing Bratwurst Sausage with Metal Pin to Remove The Air Bubbles

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After you stuffed your homemade bratwurst sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh bratwurst sausage

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Braised Bratwurst Sausage in Spicy Balsamic Vinegar

How to braised bratwurst sausage with balsamic vinegar is the easy part. The homemade bratwurst sausage pan fried in a butter until the casing slightly charred, cut into bite pieces and then set aside. The balsamic vinegar infused with spicy caramelized onion, shallots and garlic and chilies. Brown sugar then added to made the balsamic vinegar reduction sweet and sticky and glazed the bratwurst sausage evenly. Just before serving the balsamic vinegar braised bratwurst sausage then garnished with chopped chilies and clery leaves.

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Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

Ingredients: (i’m using half of the recipe)

  • 500 gr pork loin
  • 500 gr beef topside
  • 200 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 2 tbsp salt
  • 1 tbsp freshly ground blackpeppercorn
  • 4 tbsp brown/palm sugar
  • 2 tbsp red wine
  • 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
  • 1 tsp Homemade Garam Masala Powder
  • 1/4 tsp ground celery seed
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground nutmeg

How to Make Homemade Bratwurst Sausage :

  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well
  • Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer
recipe braised bratwurst sausage balsamic vinegar reduction sticky sweet glaze

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

  • 1 kg of bratwurst sausage (or any kind of fresh sausage)
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
  • 1/2 tsp Homemade Garam Masala Powder
  • a pinch of mixed italian herbs
  • 2 tbsp chopped red chilies
  • 1 large onion, diced
  • 6 small red shallots, diced
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 3 cups stock/kaldu
  • 2 tbsp vegetable oil/minyak
  • salt and pepper to taste
  • Freshly chopped chili and celery leaves for garnish

Instruction :

  • Heat up 1 tbsp oil  until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
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Pan Fried Bratwurst Until Golden Brown

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
  • Add the tomato and saute another 5 minutes
  • Put the bratwurst sausage into the pot
  • Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
  • Reduce the heat and simmer until the balsamic vinegar is thicken  for about 30 minutes. Add more wine or stock if necessary.
  • Served it immediately with freshly chopped chilies and parsley leaves.

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Recipe Homemade Chinese Sausage Lap Cheong or Dry Cured Pork Sausage

homemade lap cheong chinese sausage recipe how to make dry chinese sausage

Homemade Lap Cheong or Waxed Chinese Sausage

Homemade Lap Cheong or Lap Chong Dried Chinese Sausage Recipe. Chinese sausage referring to many different types of dried and cured sausages originally in China.In Cantonese chinese sausage called Lap Cheong or Lap Chong, while in Mandarin it’s called  Là Cháng. In Indonesia, we used to called chinese sausage as sosis cina, lap chong, or sosis merah (red sausage). Chinese sausage  commonly made of fatty pork, either the fat is chuncky or well blended. Chinese sausage usually smoked, sweetened, and seasoned with chinese five spice powder ot ngo hiang seasoning, , rice wine and soy sauce. Premium quality chinese sausage got it’s distinct umami smells, just like a good old ham.

homemade lap cheong recipe waxed chinese sausage how to make dry cured sausage

Homemade Lap Cheong or La Chang or Lap Chong or Sosis Cina or Sosis Merah

Chinese sausage is usually added to enhanced the umami flavour into a dish. Chinese sausage can be used for soup, stir fried and almost all rice dishes. Chinese sausage usually stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gai or Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chinese sausage made simple fried noodle or vermicelli into the next level of deliciousness. Well, actually i useed to replace any chorizo recipe with my homemade chinese sausage, infact i added chinese sausage as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin, Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

recipe chinese sausage homemade lap cheong sweet waxed la chang sausage

Homemade Lap Cheong or Dried Chinese Sausage

Chinese sausage or lap cheong or la chang usually traditionally hung unpackaged in the  street market or wet markets in China town market anywhere nearby your place. Chinese sausage available in many forms of fat content, color and prices. Chinese sausage usually looks like a hard and waxy in the surface, although no wax added into it. I like chinese sausage with chuncky fat so it’s fat will renderred right after stir fried in a smoking hot wok pan and release it’s goodness and flavoured your entire rice or noodle cooked within it. Real thinsg isn’t cheap, that’s for damn sure, so i insist you to choose the expensive chinese sausage ones when you visit your chinese groceries.

recipe homemade lap cheong how to make waxed chinese sausages dry cured pork sausage

Dried Waxed Chinese Sausage

how to make chinese sausage lap cheong recipe dried waxed pork sausage la chang

Nice and Fatty Lap Cheong or Chinese Sausage

Before you considering to made your homemade chinese sausage or any other air dry cured meat, you should know about the savety about curing  first. Improper dry curing sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85 °C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine.How to made sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat.

recipe homemade chinese waxed sausage lap cheong from scratch healthy non preservatives

My Own Dried Chinese Sausage or Lap Cheong Made Out of My Very Own Kitchen

Making my own chinese sausage or lap cheong  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chinese sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade lap chong, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

chinese sausage recipe homemade lap cheong how to made lap chong

Homemade Chinese Sausage Stuffing

Before making homemade chinese sausage, you should know that the ammount of all the ingredients for making air dry cured sausages is properly measured, especially the amount of the nitrate preservatives. The recommendation maximum ammout of saltpetre (potassium nitrate) for dry curing is 500 ppm or 500 mg per kg sausage mixture. The salt ammount for dry ured sausage is about 3 % of the weight, you really take a close attention on it. The meat and fat ration is commonly 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince i like a fattyand chunky  chinese sausage or lap cheong, i’m using 40% fat on it. The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. I’m using 500 grams of pork loin and 200 grams of pork back fat for this recipe, 3% salt means  21 grams and the amout of salpetre is about 350 mg. I also added 21 grams of palm sugar and 2 tablespoons of  Here’s the fun part, my digital weight scale can only measure 1 gram, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three part equally with my atm card and it made me thinking of myself “heck what i’m doing, my mom ganna be going crazy and beat the hell of my head because i obviously seems like a crack addict ” lol

homemade chinese sausage recipe how to make lap cheong la chang

Homemade Chinese Sausage

Most chinese sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

how to stuffed homemade sausage manual hand recipe homemade chinese sausage lap cheung

How to Stuffed Homemade Sausage Using Plastic Funnel

I’m using plasting funnel to stuffed the chinese sausage stuffing into the pork intestine. For unnecessary photography, i’m using spoon to plug the stuffing. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

how to make chinese sausage homemade lap cheong cured dry sausage

Homemade Fresh Chinese Sausage with Lots of Air Bubbles

After you stuffed your homemade chinese sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh sausage

recipe how to make chinese sausage homemade  lap cheung

Prick The Sausage Using Sterilized Metal Pin to Removed the Air Bubbles

After peeling the remaining fat on the pig intestine, the fresh sausage looks more translucent. The air bublles then removed by pricking it with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the sausage stuffing and prevent Clostridium botulinum to grow.

recipe homemade chinese sausage fresh lap cheong lap chang

Fresh Homemade Chinese Sausage: Ready to Hung to Air Dry Cured

The fresh pig intestine chinese sausage or lap cheong the hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight.Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh lap cheong sausage weight is 736 grams and the 30% loss is 216 grams, which means my chinese sausage is ready to be eaten (cooked first) when it’s weighted 52o grams.  Unfortunately, my homemade lap chong or chinese sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 393 grams in 30 days (24 october-22 november 2014).

chinese sausage homemade lap cheong dried cured pork sausage hung dry fridge

The Chinese Sausage Hung Dry In the Fridge Alongside my Homemade Lamb Pancetta

If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because it’s too hot and too humid. You can use your refrigerator for dry it, just made sure you cleaned out your fridge. Simply left it hung undisturbed in the fridge doorin the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the lap cheong taste funny.

homemade chinese wax sausage recipe lap cheong how to dry cured pork sausage

The Finished Product of My Homemade Chinese Sausage or Lap Cheong

recipe chinese sausage lap cheong homemade wax sausage

Homemade Lap Cheong or Waxed Chinese Sausage

This is my homemade lap cheong or chinese waxed  sausage lool a like after air dry cured in the fridge after 30 days. The sausage looked great dark plum in colour with chunky bits of fat meat showing inthe surface. Nice umami with distict anise smells comes out of it and the taste just perfect for my licking; fatty, savoury and sweet. Totally better than the store brought. The lean loin meat has shrunk a lot, but i guess the fat didn’t. Because i didn’t use any artificial filler, the weight losen out in a greatlyI think the fat meat is a little on the high side. Next time I will reduce it to around 28 – 30% : lean meat. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy.

homemade chinese sausage recipe lap cheong chang make dried cured sausage from scratch

Recipe Homemade Lap Cheong or Dried Chinese Sausage

Recipe Homemade Chinese Sausage or Lap Cheong:

Ingredients: (i’m using half of the recipe)

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt to salted the pig intestine
  • 42 grams salt
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 4 tablespoons chinese five spice powder
  • 2 tablespoons soy sauce
  • 2 tablespoons chinese rice wine

How to Make Homemade Chinese Sausage or Lap Cheong:

  • Measure the weight of each ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the meat and fat with a knife into half cm cubes.
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let soak overnight in the fridge.
  • Stuffed the chinese sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of chinese sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang them to dry in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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Resep Nasi Bakar Isi Jamur Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

resep nasi bakar beras merah puregreen

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

resep nasi bakar jamur beras merah red rice banana wrapped grilled

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

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Nasi bakar resep beras merah organik puregreen
PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

 

resep nasi merah bakar jamur

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

Nasi Bakar jamur beras merah puregreen resep indonesia

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

  • 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   matang)
  • 1/5 cup coconut milk (50 ml santan encer )
  • 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
  • 1 spring onion, thinly slice (daun bawang)
  • 2 salted eggs, diced (2 buah telur asin)
  • 1/2 cup diced carrot (50 gr cincangan wortel)
  • 1/2 cup meat floss (30 gr abon)
  • 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
  • 2 cayenne chilli pepper, thinly sliced (cabe merah)
  • 1 large tomato, deseeded, diced (tomat)
  • 1 tbsp olive oil for stir frying (minyak zaitun)
  • salt and pepper to taste
  • banana leaf for wrapping
  • coconut leaf wooden stick (lidi) for securing the banana leaf parcell
resep nasi bakar isi jamur beras merah puregreen

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

  • 3 cloves garlic (bawang putih)
  • 6 red shallots (bawang merah)
  • 1 cm sand ginger (kencur)
  • 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

  • Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
  • Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
  • Pour the coconut milk, bring to boil and season with salt and peper
  • Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
  • Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
  • Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
  • Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
  • Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
  • Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
  • Roll it as tightly as possible into a compact cylinder.
  • With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
  • Secure both end with lidi or you can using staples for doing this, set aside
  • Do this until all red rice mixture is wrapped in banana leaf
step by step resep membuat nasi bakar

Nasi Bakar Parcell, Ready for Grilling

  • Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned
resep nasi bakar beras merah

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

  • Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

  • If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
  • If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
  • Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

broccoli crust pizza recipe easy broccoli pizza

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe  is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your  teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

pizza broccoli crust base recipe

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

broccoli pizza crust recipe step by step recipe

Broccoli Crust Pizza Recipe

For the broccoli crust  pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and  bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

  • 1 head broccoli including stalk
  • 1/2 cup  grated cheddar cheese
  • 1 large egg
  • salt and pepper to taste

Pizza Topping:

  • 30 gr homemade duck prosciutto
  • 1/2  onion, thinly slice
  • 1/2 cup sweet corn kernel
  • 1/2 bell pepepr, jullienned
  • 1 bavarian sausage (bratwurst), thinly slice
  • Kalamata olives, thinly slice
  • Salt and pepper to taste
  • 1/2 cup spicy tomato sauce
  • 1 cup mozzarella cheese

Instruction:

  • Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
  • Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
  • Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
  • Put the processed broccoli in a bowl,  mix it with the egg, cheese and salt and pepper. 
broccoli crust pizza recipe

Broccoli Crust Pizza Base

  • Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
  • Place cooked bratkes on paper towels to drain oil.  You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
  • Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the  toping ingredients (remember to add the mozarela cheese for the last)
broccoli pizza crust base recipe

Broccoli Crust Pizza Recipe

  • Put it the oven and broil for 2-3 minutes until cheese has melted and browned.
broccoli base pizza crust recipe

Broccoli Crust Pizza Recipe

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

butternut pumpkin risotto squash recipe

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

easy pumpkin risotto recipe squash rice risotto

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

pumpkin risotto butternut squash rice

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

butternut pumpkin labu butternut squash

Butternut Pumpkin or Squash, Labu Butternut

almond mushrooms brazillian Mushrooms

Almond Mushrooms or Brazillian Mushrooms

pumpkin risotto ingredients

Pumpkin Risotto Recipe

Ingredients:

  • 1 1/2 cup short grain rice, soaked 15 minutes, drained
  • 100 gr butternut pumpkin chunck
  • 100 gr butternut pumpkin puree
  • 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
  • 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
  • 1/2 cup black olives, cut into 1 cm thick ring
  • 3 cups chicken stock
  • 1/2 cup white wine, or you can substitude wuth rice wine
  • a pinch of saffron threads
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 bay leave
  • 3 cm cinnamon
  • 3 cardamon pod
  • 1/2  onion, finely chopped
  • 4 garlic cloves, crushed, finelly chopped
  • 1 cup (250ml) dry white wine or rice wine
  • 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
  • deep fried shalllots for garnish

Instructions:

  • Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
  • Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
  • Add the cinnamon, bay leaves and cardamon pod
  • Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
  • Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
  • Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
  • Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
  • Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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