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Preparation info

  • Makes

    1 KG

    Sausages
    • Difficulty

      Medium

Appears in

MoVida

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 garage. He eats some fresh but the rest he hangs and dries and then cuts up and serves with a little cerveza (beer) or sherry.