There are many grill and barbecue theories, as well as ingredients, with which to crown oneself, but few emulate the power of Creole chorizo. Perfect for cooking, these types of snacks are completely irresistible.
Today we are going to teach you to be authentic masters in the art of grilling, although you can also make them baked or stewed. Also, part of its charm is knowing how to achieve the perfect point so that it is done, but juicy.
Almost child’s play, the key —apart from using quality Argentinian Creole chorizo— is that let’s keep a good eye on the temperature and that it cooks evenly, handling the game of the embers or the barbecue well.
By the way, if you have ever wondered the reason for the namewe explain it to you: they are called that because they have pork and beef, hence the Creole (like the first mestizos in Latin America), in addition to not having paprika in their dough.
Prick the chorizos with four small punctures on the four sides of the chorizo to facilitate the escape of the internal fat and prevent skin from breaking.
Let the grill heat up well and wait for it to lower the intensity of the embers until you can hold your hand for three or four seconds and add the chorizos, moving them every two minutes until you get a uniform grill mark on all sides.
BRA PRIOR – Grill rotisserie with stripes, 28 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction
With what to accompany the Creole chorizo
We can make a barbecue sauce for this Creole sausage as a garnish, in addition to accompanying other kings and queens of the grill such as bacon, chops or black pudding, perfect squires of this Sunday plan.
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