Spice up your evening meal or BBQ with these Mexican Chorizo sausages. The use of chilli in the Mexican Chorizo, rather than the smoked paprika that is used in Spanish Chorizo,   provides a unique Central American flavour and bite.

These sausages are not designed to be air-cured or aged but rather pan-fried or BBQed and eaten straight away.

To make 5kgs of Mexican Chorizo Sausages, you will need:

• 1 Pack of  Mexican Chorizo Spice Mix
• 2kg Beef
• 1.4kg Lean Pork
• 500g Pork Fat
  
• 765ml Chilled Water
• 1 pkt Hog Casings
  

Method

1. Mince meats through a fine 5mm plate (if not already minced).
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Fill into desired casings and store in the fridge overnight to allow the colour and flavour to develop. (The Gonzo MkII Sausage Stuffer is handy here)

Serving Suggestion: Rather than using sausage casings, you can make fantastic hamburger patties or cocktail meatballs.

*** This product is Gluten-Free ***