Chorizo is a popular spicy sausage that is easy to make at home - or you can just use the mince to top pizzas, pasta bakes and other recipes. See this recipe being made in the Allrecipes Spanish Chorizo video.
Makes: 8 to 10 sausages
1 kg pork shoulder, diced into 2cm pieces
200g pork back fat, diced into 2cm pieces
5 cloves garlic, minced
3 tablespoons smoked paprika
1 tablespoon salt
1 teaspoon red chilli flakes
1 teaspoon black pepper
60ml dry white wine
1 hog casing
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Directions Preparation:1hour › Extra time:1hour chilling › Ready in:2hours
Place the pork shoulder and back fat in the freezer for 30 minutes with the meat grinder, this will make grinding easier.
Run the meat and fat through the grinder fitted with a medium plate. In a bowl, mix the mince with the garlic, paprika, salt, chilli flakes, black pepper and wine. Mix well with your hands 2-3 minutes, then cover with plastic wrap and chill 1 hour or up to overnight. You can then use the mince in recipes or continue on to make sausages.
Soak the hog casing in water for 30 minutes, then run water through from the tap to rinse out any salt.
Using the medium sausage stuffing funnel, place the casing over the end of the tube. Start passing the meat mixture through the funnel, stopping as it starts to come out the other end. Tie the casing in a knot and continue passing mince through the grinder, supporting the sausage with your other hand. Once the mince is used up, tie off the other end of the casing.
Twist the sausage at regular intervals to create sausages of desired length. Alternate twisting direction with each link.
Using a metal skewer, poke 2-3 small holes in each sausage to allow air to escape during cooking.
Cook as desired, or chill in the fridge for up to 3 days or freeze for up to 3 months.