Spanish chorizo recipe

• 4.3 kg (9.5lbs) minced pork
• 4.5 metres (approx) 32-35mm salted hog casing
• 85 g (3oz) salt
• 11.5 g (0.4oz) Prague Powder #2 (pink curing salt #2)
• 50 g (1.8oz) paprika
• 2 tsp cayenne pepper
• 20 g (0.7oz) crushed fennel seeds
• 50 g (1.8oz) minced garlic
• 200 ml (7fl oz) red wine (preferably Rioja)

1. Preparing the meat: combine the minced pork with the dry ingredients.
2. Add the wine and mix well for about five minutes.
3. Load the meat mix into the sausage stuffer.
4. Using natural hog casings, fill each chorizo with approximately 200 g (7 oz) of meat, and tie both ends together in a ring.
5. Drying the chorizo: prick the casing with a sterilized pin to allow any trapped air to escape and hang the sausage rings to dry in the refrigerator for two weeks.
6. After this time the chorizo can be used in cooked dishes.
7. If you want to use the chorizo as an uncooked starter, leave it to dry for a further two weeks in the refrigerator before serving.
8. Make sure that you weigh and label your chorizo.
9. Aim for a weight loss of around 15 to 20 per cent.

pork, casing, salt, salt , paprika, cayenne pepper, fennel seeds, garlic, red wine

Taken from www.lovefood.com/guide/recipes/46681/spanish-chorizo-recipe (may not work)