Spanish Style Sausage
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
for flavor suggestions (like a cumin, fennel, black peppercorns
or?) and make your own!
for each pound of meat:
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)
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
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
and styles are almost endless, for example add some cayenne
pepper to make them spicy!