Chorizo light is one of the most popular and tasty sausages, which everyone likes and which is part of countless popular recipes. There are chorizos of all kinds, whether white or Iberian pork, cular or velita, string or horseshoe, fresh or cured, spicy or sweet. The main ingredients that make up the chorizo are: lean pork, fat, paprika and salt.
chorizo-light
Although chorizo is a popular food and deeply rooted in Spanish cuisine, more and more people are avoiding it because of its high fat content and the truth is that a product as common Iberian chorizo offers different qualities and that the Quality marks the first percentage of fat that has the chorizo, which is the ingredient that cheapens the product itself. More and more consumers are aware of healthy eating and are willing to give up product like ham in order to maintain the line.
In the following lines I’m going to propose two light chorizos that, besides being delicious, are low in fat. Some exceptional chorizo that brings taste to the dishes and that have also been made in an artisanal way, with care and tradition. Chorizo light, two healthy and delicious proposals that you will love.
Pumpkin Chorizo: It is a light chorizo from Extremadura, also known as pumpkin blood sausage. Do not panic is a chorizo of the “feet to the head”. This chorizo light substitutes part of the fat for pumpkin, which gives it a light sweet touch and maintains juiciness, reducing the calories that are so much intended to be avoided. It is a sausage, soft to taste and that can be eaten raw, but it is usually used for frying.
Potato Chorizo: This chorizo light is also native to Extremadura, like the chorizo light pumpkin, this chorizo replaces part of the fat for cooked potato. The potato is a good conductor of flavor, which makes this chorizo light a delicate and delicious product. It is usually used for frying, although it can be eaten raw, since it is flavored.
We have just presented what for us is a light artisan sausage. As advice so you do not give up on the chorizo, I advise you to cook to chorizo beforehand, chop it in several pieces and introduce it in a saucepan with hot, almost boiling water, in this way the chorizo will sweat and expel most of the grease. Then you can dry it by wrapping it in kitchen paper and then fry it in the pan for the sauce, or whatever dish, do not add oil to fry it, since with the sweating fat it will be enough to fry it in its juice.
In Gastronomic Spain you can find chorizos of all kinds, among them the chorizo light potato and pumpkin. Eating like in Spain now is easier than living abroad.
