Home Made Kind of Chorizo (part 2)
After around a month of hanging around in my porch the air dried sausage I prepared was ready ( by ready I mean it had lost around 30% of weight) . In my initial post I called it chorizo but actually didn’t put nearly enough paprika in to make a proper chorizo. So in actual fact the finished sausage tasted more like a fennel, garlic and paprika saucisson, which actually was delicious!
Foodies 100
Rowanwood Kitchen 