Sausage Bread and Wine's favorite recipe

Estimated reading time: 5 minutes

Sausage Bread and Wine's favorite recipe

Nothing more fun than chatting with foodies and sharing recipes with each other. All people with a passion for good food and beautiful products. In this section I visit people at home and they cook their favorite recipe for me. And I will share it with you here. This way I come into contact with the nicest foodies in the Netherlands and you can also take a look at their website for many more beautiful and tasty recipes! This time: Sausage bread and wine's favorite recipe! And what a nice name for a blog that is Ilona !! chorizo ​​paprika bitterballen

Sausage Bread and Wine's favorite recipe: chorizo ​​pepper bitterballen

This is what you need for 40 balls:

• 6 grams gelatin (about 4 leaves)
• 62 grams of butter
• 92 gram flower
• 300 ml beef stock (from 1 tablet)
• 225 sausage sausage in cubes
• 50 grams of red bell pepper
• 1 teaspoon smoked paprika powder
• 2 spring onions in thin rings
• For breading: Flour, breadcrumbs, and egg white from bottle
• (You can find this protein in the refrigerator at the supermarket)

 This is how you make the favorite Sausage Bread and Wine recipe:

-First soak the gelatine leaves in cold water in a bowl.

-Take a frying pan and put the diced chorizo ​​sausage in it. Bake them for a few minutes, they don't have to be crispy but soft enough that they release their fat.

-In a bowl or pan that you have ready with the stock in it, spoon the softened chorizo. Also add all the fat from the pan. Also add the pieces of red pepper and the paprika powder. Grab your immersion blender and blend it all into a smooth chorizo ​​mix.

-Melt the butter in a frying pan, when it has melted add the flour all at once. This is your roux, and let it bake for a while. Three minutes.

-Then pour in the smooth chorizo ​​mix and bring it to the boil while stirring. Then remove the pan from the heat. Squeeze out the gelatine leaves and add them. Let the whole thing cool down a bit.

Finally, mix in the onion rings with a rubber spatula. Add some pepper if necessary, but be careful with salt because the sausage is already salty by itself. Then scoop the mass into a bowl and cover with foil. You put it in the fridge and let it set overnight. Minimum 12 hours.

The next day:

-Take your scale and scoop the salpicon (that is the name of the mass in your bowl) into portions of 15 to 28 grams. Do this accurately otherwise you will end up with different sized bitterballs.

-Place a few large bowls on your counter and put flour, breadcrumbs and egg whites on them.

- Roll the salpicon into balls and then first in the flour, then the egg white and finally the breadcrumbs.

Tips from Ilona:

• Do not take your own beaten egg whites, this will clot quickly, just buy the bottle.
• Instead of double breading, you can also bread alone, but then your crust will be less crispy.
• When you freeze them, put them on a tray and make sure they don't touch each other, otherwise they will stick together.
• Then put the balls in a bag and write on it which flavor you have made….If they are frozen you will no longer see which flavor you have made!

- Finally, heat your deep fryer and fry the bitterballen for 3 minutes.

Sausage Bread and Wine's favorite recipe, chorizo ​​paprika bitterballen 

Serve the balls with a delicious aioli or mustard mayo and: Delicious Happen!!

Thank you Ilona for your participation and your delicious recipe, we had a delicious bitterballen lunch and had a lot of fun, we will definitely see each other again.

chorizo ​​pepper bitterballen

There is nothing more fun than chatting with foodies and sharing recipes. All people with a passion for good food and beautiful products.

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Hallway: snack

Kitchen: Dutch

Keyword: bitterball

Preparation time: 20 minutes minutes

Preparation time: 3 minutes minutes

Total time: 23 minutes minutes

Servings: 40 bitterballen

calories: 138kcal

Author: Francine

Save this recipe Go to saved recipes

You need:

baking pan

is

blender

rubber spatula.

Not at home?

Scale

plastic foil

kitchen scale

Ingredients:

1x2x3x

• 6 gram gelatin - about 4 leaves
• 62 gram boter
• 92 gram flower
• 300 ml beef boullion - of 1 tablet
• 225 gram chorizo ​​sausage - in cubes
• 50 gram Red pepper
• 1 teaspoon smoked paprika powder
• 2 spring onions - in thin rings

For breading:

• bread-crumbs
• Bloem
• 1 bottle protein - You can find this protein in the refrigerator at the supermarket

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• First soak the gelatine leaves in cold water in a bowl.
• Take a frying pan and put the diced chorizo ​​sausage in it. Bake them for a few minutes, they don't have to be crispy but soft enough that they release their fat.
• In a bowl or pan that you have ready with the stock in it, spoon the softened chorizo. Also add all the fat from the pan. Also add the pieces of red pepper and the paprika powder. Grab your immersion blender and blend it all into a smooth chorizo ​​mix.
• Melt the butter in a frying pan, when it has melted add the flour all at once. This is your roux, and let it bake for a while. Three minutes.
• Then pour in the smooth chorizo ​​mix and bring it to the boil while stirring. Then remove the pan from the heat. Squeeze out the gelatine leaves and add them. Let the whole thing cool down a bit.
• Finally, mix in the onion rings with a rubber spatula. Add some pepper if necessary, but be careful with salt because the sausage is already salty by itself. Then scoop the mass into a bowl and cover with foil. You put it in the fridge and let it set overnight. Minimum 12 hours.

The next day:

• Take your scale and scoop the salpicon (that is the name of the mass in your bowl) into portions of 15 to 28 grams. Do this accurately otherwise you will end up with different sized bitterballs.
• -Place a few large bowls on your counter and put flour, breadcrumbs and egg whites on them.
• - Roll the salpicon into balls and then first in the flour, then the egg white and finally the breadcrumbs.
• Finally, heat your deep fryer and fry the bitterballen for 3 minutes

Tips from Ilona:

• Do not take your own beaten egg whites, this will clot quickly, just buy the bottle.
• Instead of double breading, you can also bread alone, but then your crust will be less crispy.
• When you freeze them, put them on a tray and make sure they don't touch each other, otherwise they will stick together.
• Then put the balls in a bag and write on it which flavor you have made….If they are frozen you will no longer see which flavor you have made!

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