Chorizo

Name: Chorizo
Cuisine: Spain
Ingredients: 450 g/1 lb lean shoulder of pork; 225 g/8 oz fat belly of pork; 1 small sweet red pepper; 1 small red chilli pepper; 1 pinch of granulated sugar; 1 pinch of saltpetre (available from chemists); 75 ml/3 fl oz red wine; 1 level tablespoon salt; about 2 metres/2 yards of sausage casings; 1 large clove of garlic; ¼ teaspoon cayenne pepper

Preparation info

Makes
3 × 30 cm
Sausages

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Orange, spicy chorizo is Spain’s national sausage, eaten both raw and cooked. We serve it thinly sliced, together with our own salami, cream cheese streaked with herbs, and a bowl of black olives.

Ingredients

1 small sweet red pepper
1 small red chilli pepper
450 g/1

Europe
Spain
Preserve

Method

Remove the stalks and seeds from the pepper and chilli and discard. Chop the pepper and chilli roughly, and pass through a mincer with the lean and fat porks. Add the remaining ingredients and mix thoroughly. Pack the casings tightly, knotting or tying twice at 30