According to sausage wikia, salchichon is a type of sausage made with cured meat, mostly lean pork and some bacon seasoned with salt and some spices such as pepper, nutmeg, cloves and corriander. This whole mass, chopped, is left to marinate for about 24 hours then stuffed into intestines of beef or pork then hung to cure which can be done by smoking or simply air-drying for several days. There are also sausage mixtures containing meats such as pork and beef, or pork and wild boar, venison, etc.
A delicious adaptation of a Dominican Chimi sandwich made with Salchichon. You can also substitute the salchichon with summer sausage, or salami if salchichon isn't available.
24 thick slices of salchichon sausage
4 sandwich rolls (I used lightly toasted Kaiser buns for this recipe)
1/2 head of med. cabbage thinly sliced
2 tbs mayonaise
1 tbs ketchup
1 tbs yellow mustard
few splashes of red hot sauce
salt and pepper
splash of oil (optional) and vinegar
In a large bowl, season the thinly sliced cabbage with salt and pepper, to taste, a drizzle of olive oil and vinegar and a few dashes of red hot sauce. Mix well to distribute seasoning throughout. Set aside.
In a small bowl, mix together the mayonnaise, ketchup and mustard. Set aside.
In a pan (no oil) fry up the salchichon slices for about 2 minutes on each side and drain on a dish with a few paper towels to absorb the excess oil.
Toast your rolls lightly and spread the "salsa rosa" on the rolls. Assemble your sandwiches by placing 4-6 slices on each roll and adding a bunch of the slaw on top of the sausage slices. Place the top bun to finish each sandwich and enjoy!
Great served with herbed roasted potatoes, a delicious potato, or pasta salad on the side.
Adapted from the traditional version which is made with ground beef or pork
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Happy Valentines Day!
By FAR, the best chicken parm recipe I’ve ever found! Recipe source
Homemade “Cantina Bowls”
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve. Delicious!
Recipe Source – Tuscan Recipes.com