A great tasting sausage that lends itself to dishes like Caldo verde ( Kale soup), grilled Chourico and many other rustic Portuguese dishes. A great addition to your charcuterie collection
Ingredients
Pork shoulder – 2.25 kilograms (5 pounds)
Garlic – 5 cloves (halved)
Kosher Salt - 25 grams
Dry red wine – 500 ml
Paprika - 30 grams
Black pepper – 5 grams
Bay leaves – 4
Sausage casings – 5 meters (36mm – 40 mm)
Instructions
Cut the pork into 10mm cubes.
Mix with all the other ingredients.
Cover with cling film and place in the refrigerator.
Remove every 12 hours and mix the meat with the marinade for two to three days.
In the 24 hours before stuffing place the casings in clean water and allow to soak in the fridge
Once ready to perform stuffing remove the garlic and bay leaves.
Rinse the casings and place in lukewarm water for 30 minutes.
Stuff the mixture into the casings. Tie off at regular intervals.
Prick the casings with a needle to remove any air pockets
Place into a smoker and cold smoke for 24 hours
Once smoked, hang the sausages to dry in a cold, dry space inside. (A spare refrigerator with hanging space works well.}
Once dry. The sausages can be served, but still need to be cooked
This sausage is extremely popular in all Portuguese speaking parts of the world. While this is a recipe in the Brazilian style of making Linguica, there are variations made in other countries. This a fresh version but other versions include drying and smoking it and adding other spices like turmeric
Ingredients
Fatty pork – two kilograms ( see note)
Garlic cloves – four (peeled and minced)
Ground black pepper - one teaspoon
Chilli flakes – two teaspoons
Chopped flat-leaf parsley
Salt – one tablespoon
Water – 100 ml
Sausage casings - 3 meters 36/40mm wide
Instructions
Preparation
Soak the sausage skins in water in the refrigerator for 24 hours
Chilli the pork (and fat, if using) in the freezer for at least an hour before beginning mincing
Peel and mince the garlic
Rinse the sausage skins in fresh water 30 minutes before beginning and place in luke-warm water
Making the sausages
Cut the pork (and fat) into 25mm pieces.
Sprinkle with salt, pepper and chilli flakes
Add the garlic and water
Mix everything well. Place back in the freezer for a further thirty minutes.
Mince the meat into a coarse mince using a 4.5mm mincing plate. ( or closest size)
Stuff the mince into the casing ( be careful not to overfill otherwise the sausages with burst when you cook them)
Make into links according to preference.
Can be cooked immediately but the sausages will benefit from being left overnight in the refrigerator so that the flavours can develop.
Great on the BBQ or fried
Notes
Aim for a fat percentage of about of about 20 percent. To do this use pork shoulder and add pork belly ( without skin) to the ratio of 80 percent shoulder with 20 percent belly. For lean meat add pure pork fat at about the same ratio
Master the art of traditional Turkishsucuk with this aromatic recipe that combines quality beef and lamb with bold spices. The foundation of premium minced meats is elevated by generous amounts of garlic and a carefully calibrated blend of Aleppo chilli flakesand chilli powder for authentic heat. Whole cumin and black pepper add their distinctive warmth and depth, while the natural casings allow the sausage to develop its characteristic deep red colour and firm texture during curing. The result is a robust, spicy sausage that captures the essence of Turkish charcuterie, perfect for breakfastwith eggs or grilled to crispy perfection.
Some great food has its origins in Turkey, once the centre of the Ottoman empire. Dishes like shish kebab, baklava, kofta and the ubiquitous doner kebab are well-known foods in the world today. While not that well-known, this sausage follows in the mould of other Turkish food. It is simply delicious
Ingredients
Minced beef (20% fat) - 1 kilogram
Minced lamb (10% fat) – 500g
Sausage casings - 3 meters 36/40 mm diameter
Garlic – 70g (finely chopped)
Chilli powder – 15g
Aleppo Chilli flakes – 30g (see note)
Salt (fine) - ¾ tablespoon
Cumin (whole) – 20g
Black pepper (whole) – 20g
Instructions
Pre-preparation
Soak the sausage casings in cold water for 24 hours to remove excess salt
Combine beef and lamb in a big mixing basin (plastic, porcelain or stainless steel)
Combine all the whole spices and grind until fine. Mix with other ingredients
Add above to the meats, ensuring that everything is well mixed
Cover mixing basin with cling film. Allow to rest in the fridge for 12- 18 hours.
Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Making the sausage
Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
Sausage casings can be bought on-line or from your butcher.
Aleppo chilli flakes can be substituted by ground Kashmiri Chillies. Alternatively simply add an additional 5 grams of Chilli powder
In this recipe, typical Thai ingredients like Chillies, lemongrass, galangal, shrimp paste and fish sauce are combined to great effect in this fine tasting sausage. If you like Thai food, you will like it even more after tasting this. While it is not essential to use fresh Turmeric ( it is sometimes difficult to find), if you can definitely go this route. It certainly does add to the depth of flavour.
Ingredients
For the chilli paste
Dried chillies – 6 grams
Galangal – one teaspoon
Lemongrass – white part only (thinly sliced)
Turmeric root - 2 inches (or two teaspoons turmeric powder)
Pork – 500g pork shoulder ( or minced pork) - see note
Kaffir lime leaves (finely chopped) 5–6
Spring onion (scallion) - one finely chopped
Instructions
Mincing
Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel-coated)
Before beginning mincing of meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes
Mince the meat into a coarse mince using a 4.5mm (0.177 inches) mincing plate.
Making the Chilli paste
Grind Chillies to a powder in a grinder or pestle and mortar
Peel turmeric (if using fresh). Slice into pieces
Combine all the ingredients for the chilli paste in a blender and blend into a smooth paste
Using your hands (or mixer), combine the Chilli paste with the other ingredients listed under "for the meat" for 2 to 3 minutes until mixed through
Making the sausage
Place seasoned mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly, as the sausage will burst when it is cooked.
Place in the refrigerator for at least 4 hours for flavours to develop.
Great fried or on a barbecue
Notes
Use the fattiest pork you can find. If using already minced, buy pork with a fat content of at least 20 percent. Similarly, if mincing yourself, aim towards this. If necessary, mince belly of pork
Experience the bold flavours of Goa with this aromatic, spice-laden sausage that showcases the region’s Portuguese influencethrough an Indian lens. Succulent pork belly forms the base, while a complex masala of 40 whole Kashmiri chillies, warm spices, and fresh aromatics creates its signature deep red colour and intense heat. Two types of acid—fresh lemon juice and traditional Goan vinegar—tenderize the meat while adding brightness, and prague powder ensures proper curing. When stuffed into casings, this chorizo emerges as a powerful representation of Goan cuisine, perfect for traditional dishes like chorizo pao or pulao.
This great tasting spicy sausage is the result of a fusion of Portuguese and Indian cooking. When the Portuguese invaded Goa in 1510, they brought not only their cuisine but also a host of other ingredients with them. ( believe this or not but the chilli was one of these) . After being introduced to chillies the Indians soon became experts in using them. Other Indian spices were combined with the Chilli to make the local variant of Portuguese Chouriço that was renamed Choris. Today it is a firm favourite, not only among the Goans but also with anyone who has had the pleasure of eating one. Outstanding!!!
Ingredients
For initial marinating
Pork belly (without skin) - 1.25 kilograms
Sausage casings - 3 meters 36/40mm diameter
Lemon juice – ½ cup
Salt (coarse) – 1 tablespoon
Prague powder No 1 – 2.5 grams
To make the masala (spice mix)
Garlic – 15g (finely chopped or use paste)
Ginger paste – 15g
Kashmiri Chillies (Dried) – 40 whole
Cumin (whole) – 3g
Black pepper (whole) – ¾ teaspoon (25 to 30 corns)
Cloves – 25 whole
Cinnamon sticks – 1 x 2-inch piece
Lemon juice – ½ cup
Vinegar (Goan or red wine) – half a cup (and maybe a bit more)
Turmeric) – 1 ½ teaspoons
Instructions
Pre-preparation
Soak the sausage casings in cold water overnight to remove excess salt
Chop pork belly into pieces (approx. 2-inch x 1 inch)
Place in a stainless steel or plastic colander with feet
Place the colander into a separate bowl to catch juices that will be pressed out of the meat in the next step
Sprinkle coarse salt over the meat and add ½ of the lemon juice
Place a small plate on top of the meat and weigh down with a heavyweight (The aim is to press as much liquid out of the meat as possible)
Refrigerate overnight
Making the sausage
Take marinated meat out of the refrigerator and remove weight. Juices will have accumulated in the bottom of the bowl that the colander has been resting in. This should be disposed of. Add the balance of the lemon juice and mix well.
Place back in the refrigerator (with weight back in place). Allow meat to marinate for a couple more of hours
Remove, once again, dispose of accumulated juices and then cut meat into small pieces ( 5 mm to 10mm) Sprinkle with Prague powder and mix well.
Place all of the ingredients listed “for the masala (spice mix)” with the exception of the vinegar into a blender
Add half the vinegar and start blending. Carry on adding vinegar until a thick paste is achieved. The amount of vinegar added is entirely based on your personal preference for the thickness of the paste. A good general guide is ¾ to one whole cup
Combine the spice mix with the meat ensuring that all pieces are well coated.
Keep cool in the refrigerator while completing the next step
Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Prior to beginning stuffing of the meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes.
Place marinated meat pieces into a sausage - stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausages will burst when they are cooked.
Allow sausages to dry in the refrigerator for two to three days.
Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Transform three cuts of meat into authentic boerewors with this traditional South Africanrecipe that combines beef, pork, and bacon in perfect harmony. This hearty sausage features a distinctive blend of whole coriander seeds, cloves, and nutmeg, while chilli flakes add a generous kick of heat that complements the rich meat mixture. Brown vinegarensures moisture and tang, while the careful ratio of spices creates layers of flavor that develop further during cooking. When coiled into its characteristic spiral shape using traditional casings, this robust sausage delivers the rich, spicy flavours that have made boerewors a national treasure and an essential feature of any proper South African braai (barbecue).
Anyone who knows a South African will tell you that they are diehard fans of barbequing or “braaing “as it is known in South Africa. Being a South African means that I know where that comes from. It’s so inbred that it’s almost part of our DNA This sausage is a vital part of an authentic South African “braai”. It has a wonderful spicy taste that takes on a character all of its own when barbequed. The basic boerewors is made using mainly pepper and coriander as spices, but adding Chilli adds that special component that takes something that is already fantastic to Supa Dupa great.
Ingredients
Beef – 2 kg - (4. 2 pounds)
Pork - 1kg - (2.2 pounds)
Streaky bacon or fatty lamb - 500 grams (approx. a pound) (see note)
Soak the sausage casings in cold water for 24 hours to remove excess salt
Cut the meat into 25mm x 25mm (1-inch x 1- inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
Combine all the whole spices and grind until fine. Mix with Chilli flakes, salt and ground nutmeg.
Pour the vinegar over the meat and using your hands blend in the spice mix until all pieces are well coated.
Allow to marinate in the fridge for 3- 4 hours
Making the sausage
Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.( or closest size )
Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked
Set quantity aside needed for immediate barbequing and freeze the rest
Notes
Boerewors benefits from having approximately 10 % - 15% of its finished weight as fat. It the fat is omitted the sausage becomes dry when cooked. This recipe calls for the minimum amount that should be used but if you want a juicier sausage increase the fat content. Traditional boerewors is a mixture of beef and pork, but it works equally well with lamb
Transform humble pork shoulder into vibrant Mexican chorizo with this boldly spiced recipe that captures the authentic flavours of Mexicanmarkets and home kitchens. Starting with 1.2 kg of well-marbled pork shoulder, this sausage gets its signature deep red color and complex heat from a blend of paprika, cayenne, and chilli flakes, while fresh garlic adds essential punch. Unlike its Spanish cousin, this Mexican-style chorizo incorporates white wine for tanginess and is meant to be cooked fresh rather than cured, creating a versatile ingredient that can elevate everything from tacos and eggs to beans and potatoes.
Whilst most people in Europe associate chorizo with being a dried sausage from either Portugal or Spain, the version presented here is uncured and will need cooking. In Mexico, this sausage is left to develop flavour in the refrigerator for a couple of days and is then used to make wonderful casserole dishes with beans, seafood, and chicken. It can also be fried as a breakfast sausage with eggs and fried potatoes and is absolutely amazing when barbequed
Ingredients
Pork shoulder– 1.2 kg - (2.66 pounds) (* see note)
Create the iconic spicy lamb sausage of North Africa with this authentic merguez recipe that balances fatty lamb with a complex blend of warm and hot spices. The combination of harissa paste, fresh coriander, and a carefully measured spice mix featuring cumin, fennel, and paprika creates the signature brick-red color and distinctive heat. Fresh garlic and whole spices are toasted to release their essential oils, while the precise blend of chilli flakesand cinnamon adds layers of complexity to every bite. When stuffed into traditional thin lamb casings, these delicate sausages deliver the robust, aromatic flavours that have made merguez a staple of Maghrebi cuisine, perfect for grilling or adding to traditional couscous dishes.
It was while living in Belgium that I came across this fantastic sausage. Not far from where we lived there were quite a few Moroccan butchers. Their meat was excellent and far more reasonably priced than some of the supermarkets or other local butchers, so I became a frequent customer. Murguez is a wonderful blend of spicy and juicy. If is great barbequed but equally good just fried in a pan and served on a fresh bread roll. If you are a real Chilli lover who enjoys a bit of heat, a dollop of extra Harissa ( to the sausage in the roll) adds more than a bit of a spark!
Ingredients
Fatty lamb – 1kg (2.2 pounds)
Fresh Coriander – 3 tablespoons - chopped
Garlic - 4 cloves - minced
Harissa – 2 tablespoons (see note)
Sausage casings - 18/20mm (3/4 inch) lamb
For the spice mix
Paprika – 1 tablespoon
Cumin – ½ tablespoon (whole)
Coriander seeds – I teaspoon (whole)
Fennel seeds – ½ tablespoon (whole)
Powdered cinnamon – ½ teaspoon
Red Chilli flakes – I teaspoon
Salt – 1 teaspoon
Instructions
Pre-preparation
Soak the sausage casings in cold water for 24 hours to remove excess salt
Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Mix with garlic and harissa and keep cool in a big mixing basin (plastic, porcelain or enamel coated).
Combine all the whole spices and grind until fine. Add salt, paprika, cinnamon, and Chilli flakes and mix well.
Using your hands, blend in the spice mix with the meat until all pieces are well coated.
Allow to marinate in the fridge for 3- 4 hours
Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
Add chopped coriander to meat and mince using a 4.5mm (0.177 inch) mincing plate.
Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
Harissa – a Moroccan Chilli paste – is freely available on-line.
Master the art of homemade Italian sausage-making with this authentic recipe that combines the perfect ratio of pork shoulder and belly for ideal texture and flavour. This traditional blend brings together 2 kilograms of carefully selected pork cuts with a classic Italian spice profile where fennel seeds take center stage, supported by the fiery warmth of fresh bird’s eye chillies and chilli powder. A touch of ice-cold white wine adds moisture and depth, while coarse black pepper brings its distinctive bite, resulting in a versatile sausage that captures the essence of Italian salumeria, perfect for grilling, pasta sauces, or traditional antipasti platters.
Some Sundays when we lived in Brussels, Belgium we would take a leisurely stroll to the open-air market held at Place Flaget (an open community square in Ixelles). Very typical of a French open market, this weekly get-together had a great ambiance and sense of joy de vivre. Between stopping of at a champagne tent for a flute of the best and a few oysters, you could buy wonderful produce from local artisan producers ,including – amongst others - freshly baked bread, cheese and sausages. On discovering this fantastic sausage - in the refrigerator van of an authentic Italian produce merchant - I became an immediate fan. No amount of bribing or charm would persuade him into sharing his recipe (a closely guarded secret) so I had no choice, but to try and replicate one of my own. I think this one is close, but out of respect for his great sausage will never claim it to be the same. Buon appetito
Mexican-Style Fresh Chorizo
