Chorizo Recipe
Chorizo Recipe
Ingredients
2.5kg Chilled pork meat
7g Fresh garlic cloves (Minced)
5-10 Small hot red chilies
45ml Honey
60g Salt
1.4g Black peppercorns
1.4kg Chilled pork fat
1.3g Coriander ground
9g Whole cumin seed
15 Whole cloves
35g Hot paprika
475ml Red wine (dry)
Skins
Prepared Hog Casings
Method
Mix the coriander, cumin seeds, chilies and cloves in a pan and toast over stove on medium heat, stirring regularly to avoid burning.
Mix up the toasted spices with the salt, paprika, peppercorns, garlic and honey and mill them using a mortar and pestle until a well blended texture has been developed.
Mix together the pork fat, seasonings and wine in a tub.
Mince the meat with a coarse mincer plate (12mm) once and then re-feed the mince back through a finer (10mm) plate.
Blend together with seasoned pork fat.
Place sausage mix into a shallow tub and cover. Chill for an hour or more.
Using the prepare hog casings, fill and link into 10cm lengths.
Once meat has been filled, if possible, hang the sausages onto a stick and allow to dry in a cold room for about 1 day.
