Chorizo Sausage

Stuff

  • 500g lean trimmed shoulder pork
  • 500g belly pork
  • 1 garlic bulb, crushed or finely grated
  • 2 tsn dried chilli flakes
  • 25ml cider vinegar
  • 4 tblsn Dulce (sweet) Spanish Paprika
  • 5 tsn salt
  • 3 tsn oregano
  • 2 tsn ground pepper
  • 2 m sausage casing

 Method

  • remove any skin from the pork & coarsely mince
  • Combine all ingredients and marinate for 24 hours
  • Fill sausage casings – twist tie ever 75 mm
  • Hang in dry ventilated place to cure – 2 to 3 weeks

Quantities

  • Approximately 12 x 75 g sausages

Note

  • This is NOT a dried sausage – it must be cooked thoroughly before eating

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