Here goes my third, and last, Spanish recipe in a row. And what better than home-made Spanish chorizo?? You already know I LOVE to make things from scratch and sausages always come out great! To tell you the truth, I had never thought to make Chorizo at home… I was somehow “obliged to”, as the big supermarket chain I shop at usually stopped selling it! I needed some Chorizo to make my Paella Mixta (I add chorizo to it too now) and I could not find any. So, it hit me… why not make it at home? I have already successfully made Sicilian Pork Sausage with Fennel, Cotechino, Verzini and even Mozzarella and Sun dried Tomato Pork Sausage, so why not Chorizo? And I am so happy I made it, as it tastes so much better than store bought chorizo, so much so that I also made Chorizo en Salsa with it!! I highly recommend you try it!
Home-made Spanish Chorizo
Home-made Spanish Chorizo - so easy to make and so good!
Ingredients
- 700 gms – 1 ½ lbs. pork scotch fillet
- 300 gms – 2/3 lb. pork rashers without the rind
- ¾ tbsp salt
- ½ tbsp oregano
- 2 tbsp pimentón dulce
- 1 ½ tsp cayenne pepper
- 1 ½ garlic cloves mashed
- Edible sausage casing
Instructions
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Roughly chop the scotch fillet and the rashers.
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Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
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Put the ground meat in a bowl. Add the salt, oregano, pimentón dulce, cayenne pepper and mashed garlic and knead well.
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Stuff the sausage into the casing and tie it off with a bubble knot.
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Let it dry in the fridge overnight before cooking (or freezing) it.
Recipe Notes
This sausage can be frozen for up to 3 months, just wrap it in foil and then put it into a Ziploc bag before freezing it.
Keep in mind this is a fresh sausage, so you need to cook it before eating it.
The chorizo I use for paella is dry cured. Have you ever dried these sausages?