Chorizo Because is The New Rúcula, know this recipe for chorizo albondigas that they will love. I want to recommend that they really try it. At 7 in the afternoon. With a beer. Or a Sunday at noon. It is a first leg. I promise.
Ingredients
For a small source
- 2 fresh sausages (if you are in Spain, Creole sausage)
- 4 tbsp. of breadcrumbs
- Version 1: 1 minced garlic clove, 1 CDA. of paprika
- Version 2: 1 minced garlic clove, 3 tbsp. of chopped fresh parsley
- Version 3: 1 Cdita. of chopped rosemary, 1 cdita. of solid smoke and 2 cditas. of chopped nuts.
Speaker sausage bobbin recipe
Original snack
sausage skin .
2. Add the breadcrumbs and join. If you use more sausage the amount is 2 tbsp. of breadcrumbs for each sausage.
3. Separate into 3 equal parts.
4. Add to each part, the ingredients of each variant. To one part, garlic and paprika . To another, garlic and parsley . To the last, rosemary , nut and solid smoke .
5. Form the desired size balls Ideally, they are not very large, more or less the size of a nut. This is for them to mislead in cooking and are crispy.
6. Put in an oven source with nothing below.
7. Bring to a strong . At 15 minutes, move a little to cook couples. The sausage will be misfortuned and the meatballs will be very very crispy. They are a delicacy . They can be accompanied with some sauce that combines.
My sausage albondigas
Fachating the sun
Hello Paulina, it doesn't matter that the sausage already is cooked?
Hi Paulina, VI is a recipe on the Gourmet channel, and you accompanied her with a sauce, whose recipe does not find. As on Saturday I celebrate my birthday, I would like to do them and with that salcita that looked great.
Thanks
Kiss
Paula