Homemade chorizo

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

1 serving ≈ 100 g

Nutrition values are estimates. - means data is unavailable.