Since I was a child, I enjoyed Sunday cookouts at home. Luckily, in my dear Venezuela, parrillera (grilling) culture is an important tradition. It’s common to get together for no special reason during the weekend or any other day off, to prepare a rica parillada, accompanied with delicioso picadillo (similar to hash), guasacaca (an avocado-based sauce), jojotos (corn on the cob), fried or boiled yucca, sometimes morcilla (blood sausage) and of course… chorizos (sausages)! There’s a large variety of chorizos available in Venezuelan butcher shops: chorizo español (Spanish sausage), criollo, chicken chorizo and many other kinds that are too numerous to mention. Since living in the United States, in my usual effort to investigate and prepare recipes from almost all cultures, and especially those of Latin America (since these recipes are characterized by their concentrated saborcito criollo), I have begun to perfect certain recipes. Today, I dare share with you one of my homemade recipes to enjoy at a good parrillada (cookout). This recipe is for chorizos criollos parrilleros! Chorizo criollo (criollo sausage) is known for its mix of ground pork and meat, seasonings and spices, and bacon, which gives it its final toque of flavor. You can grill, fry or roast them. Dare to try preparing and stuffing these chorizos criollos to present at your next parrillada… and remember to make enough, because I assure you, your dinner guests will want seconds.
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