Homemade chorizo

Homemade chorizo is easy to make and so much tastier than shop-bought versions. You’ll need a manual sausage machine for this recipe.


Preparation method

  1. For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined.

  2. Press the sausage meat into a manual sausage machine and press down.

  3. Place a sausage skin over the end of the nozzle and turn the handle.

  4. Turn until the skins are all filled, then remove from the nozzle.

  5. Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.

  6. Hang in a cool dry place for at least one month, preferably up to three months.

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