Homemade Chorizo

Name: Homemade Chorizo
Prep time: 12 min
Ingredients: 1kg/2lb 2oz minced lean pork shoulder; 200g/7oz pork back fat, diced; 25g/1oz fine salt; 1½ tbsp smoked paprika; 3 garlic cloves, crushed; 1½ tbsp crushed black peppercorns; 1½ tbsp fennel seeds; 25-50ml/1-2fl oz red wine; natural sausage skins (available from butchers)

3.5

(4)

www.bbc.co.uk

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Prep Time: 12 hours

Servings: 1.5

Cost: $7.65 /serving

Author : Mark Sargeant

sausage pork shoulder dairy free

Ingredients

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1kg/2lb 2 ounces minced lean pork shoulder200 grams/7 ounces pork back fat, diced25 grams/1 ounces fine salt1½ tbsp smoked paprika3 garlic cloves, crushed1½ tbsp crushed black peppercorns1½ tbsp fennel seeds25-50 milliliters/1-2fl oz red winenatural sausage skins (available from butchers)

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Instructions

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Step 1

For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined.

Step 2

Press the sausage meat into a manual sausage machine and press down.

Step 3

Place a sausage skin over the end of the nozzle and turn the handle.

Step 4

Turn until the skins are all filled, then remove from the nozzle.

Step 5

Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.

Step 6

Hang in a cool dry place for at least one month, preferably up to three months.

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