Having Spent 3 months in Mexico City Rebecca Weschenfeleder came back with plenty of ideas for the business but the main thing that was prevelant over there was paprika and chorizo. You could smell it in the air, and the street food she tells us was to die for!
This is a Mexican Fresh Chorizo recipe which the family kindly gave to her to share when she got back. After making it, we were certainly impressed.
So if you can handle the spice and want to bring a bit of Mexico to your kitchen give this a go.
Level: Beginner
Prep time: 30 mins
Cook Time: 30 mins
INGREDIENTS
The Meat
700g Pork Shoulder
300g Back Fat
The Seasonings
16 grams Salt
- 4g Gound Black Pepper
- 4g Chilli Flakes
- 4g Cayenne Pepper
- 4g Paprika Powder or Weschenfelder Chorizo seasoning.
- 4g Oregano
- 2 Garlic Cloves (finely chopped)
- 50ml White Wine Vinegar
- 50ml Cold Water
The Casings
Sheep Casings Spooled
METHOD
1. Mince the meat through a fairly coarse plate 8mm or even 10mm depending on your preference.
2. Add the dried ingredients along with garlic and mix well.
3. Add the water and white wine vinegar slowly into the mince. Mix and bind for 3-4 mins with your hands.
3. Pop the mix into the freezer for 20-30mins.
4. Stuff the mixture into the barrel of the mincer ensuring there are no air bubbles.
5. Pop your pre-soaked casings onto the end of your nozzle.
6. Stuff the mixture into the casings.
7. Once the sausage is made store it in the fridge overnight to let the flavours infuse.
Weschenfelder Top Tip: Please note this is a fresh Mexican Chorizo and is ideal for frying or cooking on a BBQ.
Spanish Chorizo, however, is a type of Salami that is cured and air-dried. (See our Complete Chorizo Kit for a Spanish-style Chorizo).