The Spanish delight. Great tasting pork sausage with smoked paprika, red wine and pork back fat and goes with almost anything. Spice up your risotto or give your casserole more flavour.
Make sure to have the right casing for your chorizo's. 3m long/32mm thick hog casing.
Trim excess fat from pork shoulder and mince it with your pork back fat and smoked bacon cubes. Peel and crush garlic. Toast off fennel seeds and crush. Add your dry ingredients to your minced pork and mix well.
Add your red wine and cling film the bowl and leave in the fridge for 30 min.
While you wait, get the nozzle on the machine ready and get the all the casing on the nozzle. Make a knot at the end of your casing.
Remove your mix after 30 min and mix in the remaining liquid into the pork mix. Feed the mix into the machine and feed the casing slowly while adding the mince mix.
At the end of your casing line, make a little not and twist sausage every 4cm to create your chorizo's.
Place your sausages in a tray and leave in the fridge for an hour.
«Best to leave your sausages in the fridge for 24-48 hours. It's also good to hang your sausages on hangers for 10 hours to let it dry slightly and gives it time to cure.»