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Homemade Chorizo

Flavorful homemade pork sausages seasoned with paprika and spices, traditionally air-dried for a month to develop deep, complex flavors.

HomemadePorkMeatChorizoTraditionalSausage

Estimated Nutrition

Per Serving Total
Calories 356 kcals 4272.5 kcals
Carbohydrates 1.3 grams 15.6 grams
Fat 32.1 grams 385.5 grams
Protein 15.2 grams 182.2 grams
Cook Time
0 mins
Produces
12 portions
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
25
ml
Red Wine
Meat
1
kg
Pork Shoulder
Minced, lean
200
g
Pork Back Fat
Diced
1
piece
Sausage Skins
Natural, available from butchers
NutsSeeds
25
g
Salt
Fine
1.5
tbsp
Smoked Paprika
3
clove
Garlic
Crushed
1.5
tbsp
Black Peppercorns
Crushed
1.5
tbsp
Fennel Seeds

Steps

  • Combine all ingredients except sausage skins in a bowl and mix well.
  • Press the meat mixture into a manual sausage machine.
  • Slide a sausage skin over the nozzle and turn the handle to fill the skins.
  • Remove the filled skins from the nozzle once finished.
  • Twist the sausages at 30cm intervals and prick with a toothpick to release air.
  • Hang in a cool, dry place for at least one month.