Summer Sausage Salchichon Soup For Winter Recipes

Steps:

• in a large soup pot add a teaspoon of oil,on med heat,add sofrito and sautee for a few minutes,then add beans and tomato sauce,season with adobo and all other spices..cook until fragrant.fill pot halfway with water.stir well,add celery and carrots.simmer for about 15 minutes.add potatoes and half slices of salchichon.simmer for another 15.add squash,corn,rice and cilantro,simmer for another 15 minutes.taste for seasoning,add adobo to taste.
• skim the fat from the top with a spoon. serve with puerto rican avocado also known as florida avocado and crusty bread.

Steps:

• In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.

Steps:

• Brown the sausage in a large Dutch oven over medium heat until done. Drain well, and set aside. Wipe the pan out with paper towels.
• Return the sausage to the pan. Add the potatoes and the next 8 ingredients (through black pepper). Bring to a boil; cover, and reduce heat and simmer for 1 hour.
• Add the cabbage and noodles. Cover and simmer for an additional 15 minutes.
• To serve, ladle the soup into bowls. Sprinkle with freshly grated Parmesan cheese.

Steps:

• Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
• Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
• Preheat the oven to 275 degrees F (135 degrees C).
• Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
• Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
• Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
• Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
• Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.