Quick Spanish Style Sausage

Make these simple, skinless sausages quickly! Great in Paella, Fideo, and pasta dishes, or cut up and served cold as an appetizer.

Great tasting sausages without the fat and fillers normally found in sausage. Hint, if you have a favorite Spanish sausage you already buy, read the label of ingredients for flavor suggestions (like a cumin, fennel, black peppercorns or?) and make your own!

Ingredients for each pound of meat:

1 pound ground meat (any kind!)
1/2 c water

1 T corn starch (2 T flour or 1 egg)
1 T Smoked Paprika
1 T Spanish Paprika
1/2 to 1 T minced garlic
1 to 2 tsp Rick's Chef Salt
1 tsp Sea Salt
1 tsp Southern Spain Pinchito Spice (a saffron and sort of curry like blend from Savory Spice Shop)
1 tsp Italian Herbs (or seasoning blend)

To make:

Mix ingredients together as shown, take a "test" in hot water and taste for seasoning. I used a pastry bag with a large round nozzle to make these sausages and then I both baked and poached them. You can form these sausages with moist hands, and cook them just about anyway you want. If using them in a paella or pasta, you don't have to pre-cook them, you can just form them into smaller balls and cook them in with the dish.

End Note

Different tastes and styles are almost endless, for example add some cayenne pepper to make them spicy!

Video on Vimeo!

©2013 Rick and Diana Boufford & The Black Sheep Cooking Club
Help to make the world a better place by;
"Creating Community Through The Arts"