matty
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The New Byth Charcuterie lolWell here they are! My first attempts at home made Chorizo sausage.
I took the recipe from the River Cottage Cookbook, page 160 -162. But have listed it below anyway, for anyone interested.
Salami Mix (base mix ingedients)
400g coursely minced lean pork
100g back fat, cut into small pea sized pieces
10g cooking salt
100ml Red wine
1/2 Clove garlic
1/2 Acidophilus (food supplement found in chemists / healthshops)
Chorizo ingedients
500g Sausage meat - I actually used pork mince
10g cooking salt
generous tablespoon of smoked paprika (I got mine in Asda)
2 -3 garlic cloves
generous teaspoon of fennel seeds
To 1Kg of Salami mix (minus the back fat) add the Chorizo ingedients. Apparently the golden rule with cured sausages is the salt content, which must at maintained at 2% (1.5kg gives 2% salt content at 30g). When passed through the mincer for mixing I added the back fat pieces.
When all was mixed together in a bowl, I filled the sausage skins as you would with normal sausages, making the chorizo length about 30cm long. I did get a couple of accidents, so mine are not all the same length.
I tied each chorizo off and when finished have hung all off them in the garage to mature.
The sausages should be hung in a well ventilated space that is not likely to rise above 12°C. Make sure they are not touching a wall or each other. Over the coming weeks a number of moulds ranging in colour from grey-green to white to orange may form on the casings.
The chorizo may take several weeks to mature, but can be tried as soon as they are fairly firm tothe touch and dry looking. They will continue to harden as they dry out.
Chorizo can be eaten when fully mature, but as an extra to this can be sliced and fried after hanging for just a week.
Hope you enjoy them, because I know I will. 
Click to see full size image
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Townie
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They look great Matty... well done!
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Diana
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Magic - I'm on my way! 
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wildgarlic
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I now understand your recent Neeps Food Co-op order! They look scrummy!
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dizzyblond
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Well done they look fab - HFW is now my god!!!!!
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Maria
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Fantastic! I love chorizo. What does the Acidophilus do?
Feeling hungry now.
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Smooth Hound
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there looking pretty good
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matty
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The acidophilus is the same probiotic in probiotic drinks and all that, I think it promotes mould growth. Something along the lines of, if the "good" bacteria colonise first, then that out competes the "bad" bacteria and stop them spoiling the food.
I guess the level of salt helps too, acts like an antimicrobial, drying anything out.
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beardies
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wow, these are fab! I assume you have a sausage maker? I would love to do this but don't have one, is there any other way do you know? Maybe I should just add this to my HUGE wish list!
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Ina
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And I got to see the other sausages yesterday, too - look really professional!
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matty
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I got mine for Xmas from Kimmie, but do know that the hand mincer and sausage making attachments can be bought from Ascott. priced at £19.56 and £3.99, so not too expensive.
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matty
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Full CircleAfter several weeks maturing in the garage, Kimmie and I had one of the home made Chirozo and some onions mixed into an omelette for lunch today.
Although the chorizo was dry to the touch, it cut just like any cured sausage, the pieces of fat running through it were semi opaque. Lightly fried with the onions, the flavours were great, as lovely taste came through from the Fennel.
So all in all, a good experiment. Still have the rest hanging in the garage, so plenty of opportunity to enjoy it again. As from my experience, if you guys have any cuts of pork left over from your butchery, and can mince it, it is worth having a go.
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Maria
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Oh bother - forgot to ask for a look at the chorizo when I called by the other day. Honestly, what is my memory like? Did get a look at the mincer and a lovely demo of how to put the skins on by Kimmie....hee hee
Sausages sounds scrummy and I'm really looking forward to making some now.
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