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Homemade Spanish Chorizo
Skip store-bought sausage and make Homemade Spanish Chorizo. Fresh pork seasoned with smoky paprika and garlic delivers an authentic Spanish taste you simply can’t get from a packet.
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 1 kg - 2.2 lbs.
Ingredients
- 700 g – 1.5 lbs pork scotch fillet
- 300 g – 0.66 lb pork rashers – without the rind
- ¾ tbsp salt
- ½ tbsp oregano
- 2 tbsp pimentón dulce
- 1½ tsp cayenne pepper
- 1½ 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
- Freeze the sausage for up to 3 months. Wrap it tightly in foil, then place it in a Ziploc bag.
- Cook thoroughly before serving, as this is a fresh sausage.