The Spanish Chorizo Spice Mix contains an exciting combination of spices including pepper, garlic, and smoked paprika and produces a highly spiced sausage with a vibrant red colour.

This is a fresh sausage version of the more commonly recognised, cured, fermented and air-dried Chorizo.

To make 5kgs of Spanish Chorizo, you will need:

• 1 Pack of Spanish Chorizo Spice Mix
• 2.825kg Lean Pork
  
• 1.35kg Pork Fat
• 500ml Chilled Water
• 1 pkt Hog Casings

Method

1. Mince meats through a coarse 8mm plate keeping the pork fat separate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
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. Pass the mixture through a 5mm mincing plate. (If you do not have a mincer, you can skip this step)
4. Blend with the pork fat until the desired texture is achieved.
5. Fill the sausage casings.  (The Gonzo MkII Sausage Stuffer is handy here)
6. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.

Cooking

Either:

1.  
   1. Slow cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C.
      
   2. Rapidly cool under cold running water.
   3. Store in the fridge.

Or:

1. Pan-fry or BBQ and enjoy!

*** Note: If you wish to make Spanish Chorizo in the traditional air-cured method, you will need to add Prague Powder #2 to the mix in the dosage recommended in the Prague Powder #2 instructions.

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