Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salchichon (smoked sausage) and beef. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Salchichon (smoked sausage) and Beef is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Salchichon (smoked sausage) and Beef is something which I have loved my whole life. They’re fine 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.
To get started with this particular recipe, we must prepare a few ingredients. You can have salchichon (smoked sausage) and beef using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Salchichon (smoked sausage) and Beef:
- Prepare 2 links smoked sausage/turkey
- Get 1 lb ground beef
- Make ready 1-2 potatoes (your choice)
- Get 1/2 onion
- Get 2 garlic gloves
- Get Salt and pepper
- Make ready Garlic powder
- Take 1-2 Bell pepper (your choice)
- Get 1-2 jalapeños (your choice)
- Make ready Oil
Salchichon is a smoked summer pork sausage very similar to Genoa salami. It is firm, yet soft, and has a mild sweetness with hints of smokey paprika and some more hidden spices (most likely oregano, garlic, and possibly nutmeg). Each brand of salami will have it's own unique recipe. Salchichon sausage is a dry-cured sausage of Spanish origin.
Instructions 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)
It is classically produced on the plains of Spain, where steady breezes permit an even drying period which promotes complete curing in the sausage. Like other cured meats, it was originally developed as a technique for preserving meat after. Beef Summer Sausage Recipe available soon. 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. Smoked sausage really has the perfect smoky flavor and I'm weird but I love that some of them have a natural casing on it.
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