raw-chorizo

Homemade Chorizo

Try and recreate an authentic homemade chorizo which 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.

raw-chorizo

Homemade Chorizo

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Course Ingredients
Cuisine Spanish

Ingredients
  

  • 1 kg Lean pork shoulder 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
  • tbsp Black peppercorns crushed
  • tbsp Fennel seeds
  • 50 cm Sausage casing
  • 50 ml Red wine full bodied
  • A little water

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.
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