How to make your own chorizos at home.
INGREDIENTS: Makes 8 Chorizos
- 1 kg Minced lean pork – such as boneless pork shoulder
- 250 g Pork back fat – minced
- 20 g Salt
- 30 g Sweet pimenton –if you like hot spicy chorizo, then add 20g of sweet pimenton plus 10g of hot pimenton instead
- 1 Garlic –crashed
- 50 ml Dry white wine
You will also need:
- Natural or artificial sausage skins (available from butchers)
- Food string
- A sausage-maker machine or a piping pastry bag with a wide nozzle
- Place all the ingredients in a big bowl.
- Mash them well together until they are all well mixed and blended.
- If you want to make fresh cooking chorizo, then add the ground pepper to the mix.
- If you go for the dry-cured one, ignore the pepper.
- Cover the bowl with cling film and place it in the fridge for 24 hours.
- Press the mix down into a manual sausage machine or alternatively fill a piping pastry bag fitted with a 2-3cm wide piping nozzle.
- Fit a sausage skin over the nozzle and fill it completely.
- Take the skin off the nozzle, twist the extreme and tie it with the string.
If you are making fresh cooking chorizo:
- Twist the chorizo at 10-15cm intervals to make individual sausages.
- You can keep it in the fridge for up to 5 days.
If you are making dry-cured chorizo:
- Twist the chorizo at 30-40 cm intervals to make individual sausages.
- Prick the skins with a needle to release any air pockets.
- Hang the chorizo in a dark, dry and cool place for at least 4 weeks until it dry-cures.
- For the best results, leave it hanging for 3-4 months.
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