Preparation info

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Method

Curiously enough, in northern Catalonia they do not put garlic or pimentón (paprika) in their sausages. How ever in Languedoc-Roussillon, they like spicy chorizo and it is available in many butchers’.

Use the same ingredients as Catalan sausage above but add choricero pimentos (about 5) soaked and scraped off their skins, or 1 teaspoon hot or smoked paprika (pimentón), or a mixture of both, to the minced pork and work it in thoroughly with your hands before stuffing the casings.