Homemade Chorizo Sausages

By wackykitchen

My Favourite sausage, made from scratch. Best served freshly baked.

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Spicy Sausage Paella

Crabcakes

Ingredients

1.2 kg fatty pork
2 cloves garlic
5 teaspoons paprika * half smoked if you can find it
2 red chillies
3 teaspoons dried oregano
100 ml red wine vinegar
1 tablespoon malt vinegar
100 ml water
salt
pepper

Details

Level of difficulty Difficult
Cost Average budget

Preparation

Step 1

Place the garlic and chillies in a blender and grind down to a fine paste, combine the paprika, oregano and seasonings
If you haven't purchased minced pork cut into small cubes and grind into a paste.

Step 2

Add the vinegar and water to the paste and marinate the pork in this liquid, squshing it into a fine mush.

Step 3

Cover with clingfilm and place in the fridge for 24 hours

Step 4

Squeeze into thick sausage skins, you should be able to get this from your local butcher and a thick skin is required for the chorizo crunch you want on the skin.