Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, my smoked sausage & chorizo tomato pasta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
My Smoked Sausage & Chorizo Tomato Pasta is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. My Smoked Sausage & Chorizo Tomato Pasta is something that I’ve loved my entire life.
Smoke sausage at home: what you'll need. When you're smoking sausages at home it's best to use a designated smoker, but if you don't have one, you can rig your grill up to be a makeshift smoker. If you have the option, it's always best to use a designated smoker when smoking meats.
To get started with this recipe, we must prepare a few ingredients. You can cook my smoked sausage & chorizo tomato pasta using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make My Smoked Sausage & Chorizo Tomato Pasta:
- Make ready 1 Smoked sausage cut up into circles
- Get 1 Chorizo Sausage cut into circles
- Take 3 small sweet peppers
- Take 1/4 onion chopped
- Make ready 8 sweet Vine Tomatoes cut in half
- Get to taste Salt n pepper
- Make ready 500 g Carton of passata sieved Tomatoes
- Make ready 1 can Crushed Tomatoes
- Make ready 1 beef stock cube
- Take 1 tsp italian herbs
- Get 3 Garlic Cloves crushed
- Take 1/4 cup red wine
- Get 2 tbls Balsamic vinegar
- Get 6 cups pasta
- Take 150 g Italian Ricotta soft cheese
- Make ready 1 sprinkle of grated Parmesan cheese
A spicy smoked chorizo or a turkey sausage could be used as well for this meaty twist on a classic dish. Sausage and Penne Casserole This pasta and cheese dish is flavored with delicious spicy andouille sausage. It's a great casserole for a potluck event. Making Smoked Sausage By Hot Smoking.
Steps to make My Smoked Sausage & Chorizo Tomato Pasta:
- Fry onions and then Garlic in 2 tbls olive oil for 1 minute. Then add the chorizo and cook for 5 minutes.
- Then add the peppers, smoked sausage and mix in and stir add the tomatoes and pasatta and can of crushed tomatoes mix in
- Add the beef stock cube near the end stir
- Then sprinkle the beef cube in and stir followed by the Balsamic vinegar also salt and pepper.
- Add the red wine and Simmer for 20 minutes
- Put the pasta on to boil, any will do. Bows, penne or spaghetti.
- At the end add the ricotta and stir in the mix
- Serve on top of the pasta or mix the pasta in a large bowl a nnd add a little grated Parmesan cheese to finish.
Using a hot process for making smoked sausage takes significantly longer than cold smoking for two reasons: The smoky flavour is imparted whilst the sausage is raw so a period of time cold smoking before raising the temperature is desirable. The hot smoking process uses air flow and air is poor conductor of. Usually I use sausages that are not pre-smoked, but Polies, kielbasa, and hot dogs, which are all smoked at the factory, usually taste better with a fresh coat of smoke. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat. Experiment with different types of wood to try new smoked flavors on your sausage.
So that’s going to wrap it up for this special food my smoked sausage & chorizo tomato pasta recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
