Name: Spicy Spanish Sausage (Chorizo)
Yield: Makes approximately 775g (1¾lb)
Cuisine: Spain
Ingredients: 2 cloves of garlic, very finely chopped; 2½ teaspoons coarse salt; Sausage casings, for stuffing (ask your butcher); ¾ teaspoon saltpetre (to preserve them); 1½ teaspoons crushed dried red chilli pepper; 2½ tablespoons paprika; ½ teaspoon Freshly ground black pepper; 4 tablespoons dry red wine; 450g (1lb) lean pork loin, chopped into small cubes; 275g (10oz) pork fat, chopped into small cubes; ½ teaspoon caster sugar; ½ teaspoon ground coriander; ½ teaspoon ground cumin

Preparation info

Makes approximately
775 g

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Happily, you can buy these coarse-textured Spanish sausages, which are flavoured with paprika and garlic, at many good delicatessens. But if you fancy yourself as a sausage-maker, I have included this recipe.

Ingredients

450g (1lb) lean pork loin, chopped into small cubes
275g (10

Method

Find a large bowl and chuck everything into it, apart from the sausage casings. Mix it all together until thoroughly combined, then cover the bowl and chill for several hours — overnight, if you like.

You can either pipe the sausagemeat into the casings using a piping bag, fitted with a large, plain nozzle, pushing the mixture down the casings as you go. Alternatively, you can use a sau