in house cured chorizo

Mark Coulton

Mark Coulton

1st May 2020

in house cured chorizo

60 min

there is nothing tastier then your own chorizo its worth the wait

Ingredients

chorizo

  • 1 kg lean pork shoulder minced
  • 210g pork back fat cubed
  • 25g fine salt
  • 3 tbsp smoked paprika
  • 1tsp chilli powder
  • 3 chrushed garlic cloves
  • 1 1/2 tbsp cracked black pepper
  • 1 1/2 tbsp crushed fennel seeds
  • 50ml good quality red wine
  • natural sausage skins

Method

chorizo

combine all the ingredients in a non metalic bowl
using a machine put the mixture into sausage skins
prick the sausage skins with a cocktail stick
tie and hang the sausages for at least 4 to 6 weeks the longer you leave them hanging the more intense the flavour