Spanish Spiced Sausages

Preparation info
  • Makes


    4 in 10 cm medium sausages
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

As well as being served alone, these spiced sausages (in Spanish, chorizo) often give soups extra spice and also add flavor to dishes like Paella.


  • 3 lb/1.4 kg fatty boneless pork
  • ½ lb/250


  1. Work the pork through the coarse blade of a meat grinder into a large bowl. Cut fatback into ¼ in/6 mm cubes and add to the pork. Add the garlic, wine, spices and salt, then beat for 1-2 minutes so the mixture holds together. Sauté a small ball and taste, adding more spices and seasoning if necessary.
  2. Stuff the casings and tie into