Preparation info
  • Makes

    1 KG

    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is my father’s recipe for fresh chorizo. My dad says that sausages should not be made from offcuts and that they must be made from good quality pork shoulder. He makes about 10 kg (22 lb) at a time. He makes them with twice as much salt as this recipe so he can hang the rest to cure in the g