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.
I cut my pork roasts up using a knife, 1 cm. Sq. I had 3.92 kg in total. So...I tripled the recipe. I know I had .3 kg more meat than triple. I added all the ingredients tripled. I added red wine instead of white. 15 cloves garlic, minced. 3 tbs. Salt. (I tasted the meat fried, next day as one sausage broke & I had to remove some of the meat so I could retie it a little smaller. I also cleaned out the Bosch sausage stuffer attachment.) I found it a little saltier than I like. Still good but a tad salty for my taste. Anyhow, I stuffed the casings & got just over 8 ft. of sausage. Since I was going out shortly, I took the sausages downstairs to my spare fridge (beer fridge) when I came home about nine o'clock p.m. I fired up (preheated) my smoker. The sausages are in it now. As I was stuffing the first sausage, I thought the meat was a little coarse so I ran it through the meat grinder having 3/8" holes. A coarse grind. Maybe next time I'll use a finer blade, we'll see how this turns out, probably about midnight. The star rating is tentative, depends on how it turns out. - 12 Aug 2016 (Review from Allrecipes UK & Ireland)