Photo Credits: jrmeats.com

Makes 1.2kg /2Ib 10oz chorizo


  • 1kg/2lb 2oz minced lean pork shoulder
  • 200g/7oz pork back fat, diced
  • 25g/1oz fine salt
  • 1½ tbsp smoked paprika
  • 3 garlic cloves, crushed
  • 1½ tbsp crushed black peppercorns
  • 1½ tbsp fennel seeds
  • 25-50ml/1-2fl oz red wine
  • natural sausage skins (available from butchers)


  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.

Credits to: bbc.co.uk/food/recipes/homemade_chorizo_98579