Chorizo with Chilli
Nutrition Information
- Serving size: 100g
- Calories: 189 kcal
- Fat: 13g
- Carbohydrates: 0.6g
- Sugar: 0.6g
- Sodium: 1.2
- Fiber: < 0.5g
- Protein: 16g
Recipe type: Sausages
Cuisine: Mexican
Prep time:
Cook time:
Total time:
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)
- Paprika - 3 tablespoons
- Cayenne powder - 1 teaspoon
- Chilli flakes – 2 teaspoons
- Garlic - 4 cloves minced
- Black pepper - 1 teaspoon (ground)
- Sea salt. - 1 tablespoon
- Dry white wine - ⅓ of a cup
- Sausage casings - 2 meters (± 7 feet) 32/34mm (approx. 1 11 /32 inches wide) (see note)
Instructions
Pre-preparation
- Soak the sausage casings in cold water for 24 hours to remove excess salt
Making Sausage
- 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 spices with salt. Mix well
- 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.
- Using your hands, mix spice, garlic, and wine into minced meat for 2 to 3 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.
