• Sauce pan
• Piping Nozle
• Spoon for cooking.
- 1 kg minced lean pork – such as boneless pork shoulder
- 250 g pork back fat – minced
- 20 g salt
- 30 g sweet pimenton –if you like hot spicy chorizo, then add 20g of sweet pimenton plus 10g of hot pimenton instead.
- 50 ml dry wine
- 1 tsp freshly ground –for fresh cooking chorizo only
- You will also need:
- Saucage skin
- Food string
- A sausage-maker machine or a piping pastry bag with a wide nozzle.
1. Place all the ingredients in a big bowl. Mash them well together until they are all well mixed and blended.
2. If you want to make fresh cooking chorizo, then add the ground pepper to the mix. If you go for the dry-cured one, ignore the pepper.
3. Cover the bowl with cling film and place it in the fridge for 24 hours.
4. Press the mix down into a manual sausage machine or alternatively fill a piping pastry bag fitted with a 2-3cm wide piping nozzle.
5. Fit a sausage skin over the nozzle and fill it completely. Take the skin off the nozzle, twist the extreme and tie it with the string.
If you are making fresh cooking chorizo:
1. Twist the chorizo at 10-15cm intervals to make individual sausages.
2. You can keep it in the fridge for up to 5 days.
If you are making dry-cured chorizo:
1. Twist the chorizo at 30-40 cm intervals to make individual sausages.
2. Prick the skins with a needle to release any air pockets.
3. Hang the chorizo in a dark, dry and cool place for at least 4 weeks until it dry-cures. For the best results, leave it hanging for 3-4 months.