Homemade Chorizo

Try and recreate authentic homemade chorizo that tastes much better than the shop-bought varieties, and does not contain any artificial preservatives.

A sausage machine either manual or electric would be a great help.

Homemade Chorizo

Richard

Homemade chorizo that tastes much better than the shop-bought varieties, and does not contain any artificial preservatives.

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Prep Time 20 minutes mins

Chilling Time 2 days d

Total Time 2 days d 20 minutes mins

Course Ingredients

Cuisine 🇪🇸 Spanish

Servings 24 sausages

Calories 130 kcal

How Difficult Average

Ingredients

  

1x2x3x

• 1 kg Lean pork shoulder coarsely minced
• 200 g Pork back fat diced
• 40 g Pimenton – sweet or spicy according to taste
• 2 cloves Garlic peeled and crushed
• 20 g Salt
• 1½ tbsp Black peppercorns crushed
• 1½ tbsp Fennel seeds
• 50 cm Sausage casing
• 50 ml Red wine full bodied
• Water a little

Conversions

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Instructions

 

• Chop up the pork fairly finely.
• Mix in the paprika, garlic, and salt.
• If necessary, use a little water to facilitate mixing.
• Cover with cling film.
• Leave in fridge 24-48 hours.
• Fill casing with the mixture, leaving a few centimetres of casing free at one end.
• Tie a knot in the end of the casing.
• Leave to hang in a well-ventilated place, normally for 3 months plus.

Nutrition Facts

Homemade Chorizo

Amount per Serving

Calories

130

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

3

g

19

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

10

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword paprika, pork, Spanish

Credits:

• espositosausage.com
• eyeonspain.com
• BBC Food – Mark Sargeant