Homemade Chorizo
raw-chorizo

Homemade Chorizo

Last Updated on 21/04/2022 by richard

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.

raw-chorizo

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 mins
Chilling Time 2 d
Total Time 2 d 20 mins
Course Ingredients
Cuisine Spanish
Servings 24 sausages
Calories 130 kcal
How Difficult Average

Ingredients
  

  • 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
  • tbsp Black peppercorns crushed
  • tbsp Fennel seeds
  • 50 cm Sausage casing
  • 50 ml Red wine full bodied
  • Water a little

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

Calories: 130kcalCarbohydrates: 2gProtein: 10gFat: 9gSaturated Fat: 3gFiber: 1gSugar: 1g
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