Sausage seems to be the hardest work...

Home made Chouriço in its raw state

....It doesn´t have to be when you discover Tupperware chouriço.
I've long been wanting to make my own chouriço from scratch, but how? The answer came in the form of a man called Fearnley Whittingstall.So the time has come.
 "Cooking" chouriço, which is quite soft and lightly cured, is very different to the firm, dry, long-cured "slicing" sausage.They both have separate roles to play.The former contributes to rice dishes,perfectly partners shellfish and squid and is great with eggs, potatoes bread or chicken.The latter forms a perfect contribution to a tapas feast or platter of cold cuts.

For the chouriço
750g pork belly, coarsely minced
1 tbsp sweet smoked paprika (pimenton dulce)
2 tsp hot smoked paprika (pimenton picante)
2 garlic cloves, finely chopped
1 tbsp sea salt
1½ tsp fennel seeds, lightly toasted
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper

Mix together all the ingredients for the chouriço, cover and refrigerate overnight. Divide the mixture into six, place a piece between two sheets of baking parchment and press with the bottom of a pan until it's about 5-7mm thick. Repeat with the rest of the mixture and chill for 30 minutes.

To make the chouriço, combine all the ingredients in a large bowl and mix with your hands. Heat a little oil in a frying pan, make a small patty of the mixture and fry on each side for a few minutes, until cooked through. Taste for seasoning and adjust accordingly - the flavours develop as the mix matures, so go easy. Cover and store in a tupperware container in the fridge for at least 24 hours (and up to a week). You won't need more than a handful  to add that spicy, savoury bite to all manner of dishes.

"The whole sweet, salty, spicy pile, running with paprika- and garlic-flavoured oily juices from the highly spiced sausage, was attacked with fingers and bread".
          "It was, and is, unbelievably good".
"Eat with chunks of bread to mop up the juices"


  1. Can I make a suggestion?Try making some of this into sausage rolls, you'll never want to eat the normal ones again:)

  2. great idea, but wait for one of my upcoming Easter blogs and see another way with it......


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