Rowanwood Kitchen

Good things from a small kitchen.

Fresh Chorizo

After having so much fun making Toulouse sausage last week I thought I’d make some fresh chorizo this week. Fresh as in you have to cook it rather than the sort that is air dried.

I had around 750g of pork ( shoulder and belly) and minced it. Again I’ve only got a fine plate for my mincer at the moment and this really should be more coarse!

To this I added a handful of breadcrumbs ( this helps the sausage to hang on to a little bit more of the delicious paprika juices) 15g salt, a tablespoon of fennel seeds and 2 tablespoons of smoked paprika along with a glass of wine. I mix the spices salt and wine together before adding to the meat.

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Then I mixed well, returned to the fridge for an hour and then stuffed the skins.

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The mix made nine plump sausages which can be cooked normally or added to any dish you want to spice up a little.

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I cooked a few in red wine in the oven at about 190c for half an hour, they were delicious with some fresh bread for dipping in the cooking juices!

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This entry was posted on December 1, 2014 by in DIY Food, Meat.
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