Homemade Chorizo

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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