Print
Home-made Spanish Chorizo
Home-made Spanish Chorizo - so easy to make and so good!
Prep Time 45 minutes
Total Time 45 minutes
Servings 1 kg - 2.2 lbs.
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
-
Roughly chop the scotch fillet and the rashers.
-
Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
-
Put the ground meat in a bowl. Add the salt, oregano, pimentón dulce, cayenne pepper and mashed garlic and knead well.
-
Stuff the sausage into the casing and tie it off with a bubble knot.
-
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.