Thursday, 14 June 2012

Home Made Chorizo.

It has been freezing here in Dunedin over the last few days!  I have been trying really hard to keep warm but I am struggling.  Some say its my Aussie blood.  I just say that it is 4 degrees and sleeting!  Anyways, here is a recipe that I was shown a week or so ago and dying to make.  It was from river cottage, but I am tweaking it to make it my own. Who would of known Chorizo would be that easy!  I love anything with Chorizo, so to make Chorizo meat myself was such no brainer.  I don't know why I have not thought of it earlier.  It was only someone showing me a short of a TV show that inspired me to try this for myself. Since then my brain has been in overdrive with recipes that i can cook my home made Chorzio with.  Watch this space, tomorrow I will be implementing my home made Chorzio with the pasta project.


Pork mince 900 grams
4 teaspoons of smoked paprika
3 heaped teaspoons of crushed garlic
1.5 teaspoons of Cayenne Pepper
1 teaspoon of salt
a good pinch or 3 of cracked pepper70-100 grams of red wine.  I used Jacobs Creak Shirz Cabernet.  Good for cooking.
1.5 teaspoons of Fennel seeds
3/4 teaspoon of cracked pepper


Combine all and mix well.  Put into the fridge and let it sit for a day.  Try the mince by frying a bit up.  Taste and add what is missing. If its not spicy enough, add more Cayenne pepper, if it is not smoky enough add more smoked paprika.

Images by me

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