Chorizo Sausage full dry herb & spice blend
Chorizo Sausage full dry herb and spice blend.
This is our full Chorizo blend dry mix.
You will need to add your own liquid (Red wine Vinegar/water etc) as required according to your own Chorizo Sausage recipe.
We provide all of the dry ingredients, pre mixed by us in the correct proportions, so that you can quickly and easily make your own Spanish/Mexican Chorizo Sausages in the comfort of your own home.
As we blend this on a weekly basis, you can be assured of a fresh, tasty and aromatic blend of herbs & spices that will have your friends and family coming back for more.
We also sell the Smoked Paprika on its own for those that simply wish to add this to their own sausage mix.
Completely 100& free of any artificial flavourings or additives, our blend contains the following ingredients.
Smoked Paprika, Garlic powder, Chilli powder, Coriander powder, Cumin powder, Fine ground Black Pepper, Oregano, Sea salt,
Try some today, you will not be disappointed.
Making your Chorizo Sausage
Any meat can be used, though Pork is the more usual.
Many people use game birds, as these are also very suitable.
A good combination to try is 1 part Beef to 2 parts Pork.
Chop the meat to a fairly fine consistency- if using Sausage skins/casings, follow the instructions given with them.
You are aiming for a good ‘bite’ to the meat, but nothing too lumpy.
To every 1 Kilo (2 LB) meat, allow 200g of The Spiceworks full Chorizo spice blend.
This combination will give a medium to warm flavour.
For those who like a hotter bite, increase the Chorizo blend to 300g per 1 Kilo of meat.
Mix all of the ingredients together (meat, Chorizo spice blend) and allow to stand in the fridge for a minimum of 24 hours for best results.
This gives the herbs and spices time to impart their unique flavours into the meat.
You may, if desired, add 2 Tablespoons of Vinegar to the mix at this stage.
This can be any Vinegar of your choice, Apple or wine Vinegar is suitable.
Use as little oil as possible when frying.
Just lightly smear the pan with oil using your fingers, a brush or a tissue.
Fry the mix in a pan until well cooked.
You may add your other favourite ingredients at this stage, such as mashed Pinto Beans, or fry with eggs to make Burritos.
If making traditional English Sausages using skins/ casing, then simply pack the required amount into the skins and fry in the normal way.
Any uncooked mix that you have will keep for several weeks if placed in a sealed container in the fridge.