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Posted by Mary Luz Mejia Aug 21, 2008 |
Now that the "eat local" mantra has permeated just about every household in North America (yes, we are behind the times compared to Europe and other parts of the world!), there’s nothing better than making good food yourself- EVEN sausages!
As a kid, I used to watch my mum and dad make their own Colombian style Chorizo and Morcilla (the latter of which is the Colombian blood sausage and as I kid, I loved them until I figured out why they were so dark! But that’s another story for another day). Once filled, they would turn our little kitchen in Hamilton, Ontario into a makeshift charcuterie shop- using wooden poles to string up the links and let them air dry in the room's cool confines. I used to stare in wonder as I got home from school and watch my parents ritualistically check the curing process of the chorizo especially. It was fascinating to me.
Unfortunately, I never learned the intricacies of making chorizo- but luckily, Latin American food specialist, chef and caterer Carlos Fuenmayor did! With his expert advice and well-planned Chorizo recipe, you too can create your own deluxe “charcuterie” plate this fall or winter, replete with house made chorizo- Sabrosito style! (Sabrosito is not only Chef Carlos’ catering company name, it also means “mmmmm! That’s good!” in Spanish).
Click here for the recipe and Chef Carlos’ tips- you won’t be sorry!