Home-Cured Chorizo Sausages

Name: Home-Cured Chorizo Sausages
Prep time: 1 h
Total time: 1 h
Cuisine: British
Ingredients: 50 cm/20 in natural sausage casing, 3 cm/1¼ in diameter; 600 g/1 lb 5 oz pork shoulder, finely chopped; 400 g/14 oz pork belly, boned, rind removed and finely chopped; 40 g/1½ oz Spanish smoked paprika; 2 pinches freshly ground black pepper; 2 garlic cloves, finely chopped; 20 g/¾ oz salt, preferably curing salt (e.g. Prague powder number 2); 20 g/¾ oz salt, preferably curing salt (e.g. Prague powder number 2); 20 g/¾ oz salt, preferably curing salt (e.g. Prague powder number 2); ¼ tsp acidophilus powder or commercial starter culture, if long curing; vinegar, for wiping

Preparation info

Makes about:
1 kg

Difficulty
Easy
Ready in
1 hr

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

It was Matthew ‘Mash’ Chiles’ love of continental cured meats that inspired him to produce a chorizo sausage using free-range British pork. The Bath Pig Company started with experiments using an airing cupboard, and is now the largest producer of British charcuterie. This is their original chorizo recipe!

Ingredients

50 cm/20 in natural sausage casing, 3 cm/1¼ in<

Europe
United Kingdom
Main course
Mediterranean

Method

Wash the casing under cold running water, ensuring it is clean by turning it inside out and washing again.
Put the chopped pork, including its fat, in a large bowl and add the paprika, pepper, garlic and salt. Add acidophilus powder or commercial starter culture if you are experimenting with a long cure, but it is not necessary if you wish to make a fresh chori