Homemade Chorizo Sausages
By wackykitchen
My Favourite sausage, made from scratch. Best served freshly baked.
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.
Step 5
Refridgerate or freeze for later cooking, and when you wish to cook bake at 230 until crisp and red in colour (20 minutes)
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