Spanish style chorizo sausages
Ingredients
- 7kg pork Trim
- 3kg pork back fat
- 45g paprika
- 35g chilli powder
- 180g salt
- 50g white pepper
- 25g dried garlic granules
- Size 26-28 hog casings (these are a good starting point, but any size skins can be used).
Method
- Mince pork trim and pork back fat through a 10mm plate into a tub.
- Then divide the mince into half.
- Mince half the mixture through a 5mm plate, back into the original tub.
- Combine all spices and seasonings. Sprinkle spice mix over pork mince, mix through the mince to evenly distribute the flavour.
- Fill sausage meat into natural hog casings.
- Butchers Hint: If you have a smoke oven, smoke these in-store prior to sale.
Spanish style chorizo sausages ingredients
Pork meat, Pork Fat, Salt, White pepper, Paprika, Chilli powder, Granule garlic, Hog casing.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
