Chorizo sausage recipe

Chorizo sausage recipe

Chorizo sausages, the real McCoy
Servings:	Serves 6 - Makes 4 large sausages
Calories per serving:	180
Ready in:	35 minutes
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

When making this recipe I use the chorizo sausages immediately (as they are so good). I have not tried drying or preserving them in any way, though I guess it would be possible with this recipe. For this reason, I don't bother to get the casings, I just make the sausages like patties or burgers.

Use these in any recipe that calls for chorizo sausages

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.5 tablespoons sherry vinegar
• 1 large dried poblano chili, stalk removed
• 4 fresh habanero chillies, stlaks removed or 3 teaspoons hot chili powder
• 675 g (1.5 lb) lean pork (pork fillet is good here) , chopped coarsely
• 1 tablespoon fresh coriander leaves, chopped
• 6 garlic cloves, peeled and crushed
• 1 tablespoon paprika powder or smoked paprika powder if you can find it
• 1 teaspoon freshly ground cinnamon
• ¼ teaspoon ground cloves

Method

1. Add the spices, chillies and the vinegar to a small blender attachment and grind to a paste. A mortar and pestle will do the job, just takes a bit more work!
2. Add the pork and the spice paste to a food processor and pulse blend until you have a coarse mix. Don't overdo this or you will end up with pate which is not what you need
3. Roll into sausage shapes or flat patties
4. Preheat the oven to 190° C (375° F - gas 5)
5. Cook for 20 minutes on a lightly oiled oven tray
6. Verify the meat is cooked properly as it is pork remember

Serving suggestions

Serve hot or cold

Variations

Adjust the amount of chili to your personal taste. I like mine quite hot.

Chef's notes

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