No, it's not a photo of me with advanced neuropathy! It's homemade chorizo. It's mid-way through maturation, so opening day will be in two weeks. If I'm still around the following day, I'll report back.
Ingredients
1kg/2lb 2oz minced lean pork shoulder
200g/7oz pork back fat, diced
25g/1oz fine salt
1½ tbsp smoked paprika
3 garlic cloves, crushed
1½ tbsp crushed black peppercorns
1½ tbsp fennel seeds
natural sausage skins (available from butchers)
Preparation method
For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined.
Press the sausage meat into a manual sausage machine and press down.
Place a sausage skin over the end of the nozzle and turn the handle.
Turn until the skins are all filled, then remove from the nozzle.
Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.
Hang in a cool dry place for at least one month, preferably up to three months.
Ingredients
1kg/2lb 2oz minced lean pork shoulder
200g/7oz pork back fat, diced
25g/1oz fine salt
1½ tbsp smoked paprika
3 garlic cloves, crushed
1½ tbsp crushed black peppercorns
1½ tbsp fennel seeds
natural sausage skins (available from butchers)
Preparation method
For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined.
Press the sausage meat into a manual sausage machine and press down.
Place a sausage skin over the end of the nozzle and turn the handle.
Turn until the skins are all filled, then remove from the nozzle.
Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.
Hang in a cool dry place for at least one month, preferably up to three months.
