in house cured chorizo

Mark Coulton

Mark Coulton

1st May 2020
Mark Coulton

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

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