Chorizo sausage

[Brengirl]

A friend returned home after visiting family in Bulgaria and gave me some homemade chorizo sausage. Absolutely fantastic and far better than the hard and chewy offerings at the supermarket. Always looking for new challenges I have today prepared the meat ready to get stuffed.
Have you ever made them and if so be so kind to give a beginner some tips.

[Rhona]

I've followed Tita's painstaking method of making chorizo, from the book Like Water For Chocolate, just because I love the novel and had enough time (at the time, years ago) to work through the recipes in there.

It's wonderful but not ever so practical really. Lots of info on Google though. It's something I've fancied dirtying my hands with recently as well, since I bought some really nice smoked paprika, so might have a look around and I'll post anything that looks good.

I though HFW had dabbled with it in one of his books? Or is that salami?

[ginger ninger]

I've been Goggling and come across these 2 recipes...hope they help

Chorizo Sausage #1 (Hot)

5-lb coarse ground pork butt
1-cup cold white wine
8-tsp smoked paprika
4-tsp salt
5-tsp fresh minced garlic
4-tsp cayenne
2-tsp cumin
2-tsp dried oregano
1-tsp freshly ground black pepper

Combine all, mix well & stuff into hog casing


Chorizo Sausage #2

5-lb ground pork
1-cup cold red wine
8-tsp smoked paprika
1/2-cup crushed chili peppers
2-tsp cinnamon
1-tbsp cumin
3-medium onions, finely chopped
2-tsp dried oregano
1-tbsp garlic powder
2-tbsp salt

Combine all, mix well & stuff into hog casing

[Brengirl]

Thanks both. They are both variations on a theme and I too looked at H F's.
I have concocted a mix of several recipes and the stuffing will happen tomorrow. I intend to air cure them and can't wait to get them hanging in the litchen - real country stye lol.

[Brengirl]

Well I have made them. The next problem was to air dry them. I considered stringing a rod or wire across the kitchen ceiling. My man didn't seem impressed lol. Lying awake last night I had an inspiration and et voila my very on choritzo tree

[Bren In Pots]

They look good Bren

[Brengirl]

They smell good too but are not ready to be picked yet. A month or two should do it.

[taff]

what a fab idea

[stella]

They look great can I ask what did you stuff the mix into and where did you get it?

[OllieMartin]

Well I have made them. The next problem was to air dry them. I considered stringing a rod or wire across the kitchen ceiling. My man didn't seem impressed lol. Lying awake last night I had an inspiration and et voila my very on choritzo tree

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Ha. Chorizo DO grow on trees!

I knew it

[northepaul]

Fab stuff Bren!!
I made HFWs tupperware chorizo - yummy if rather too hot for my lot. I wonder if the same mixture would work as a hanging sausage??

[Brengirl]

I am truly amazed that my little venture has been resurrected. If I am honest they were not that marvellous. In the first place, having hung for a couple weeks they began to look like cat turds. Not a good start. I used some in a caserole and because I made them I thought they were delicious even though a bit too spicey. I like hot but that hot!!. However they are now resting in the fridge awaiting their final disposal.
Why oh why do we allow supermarket brands to be the bench mark.
Please have a go yourselves. Do not, as I did, add too much chilli powder and lets see if we can together perfect them.