We find the mild heat and smoky flavour of chorizo goes with so many things, from eggs to vegetables, fish and shellfish. Making and maturing your own 'real' chorizo is fun but undeniably a commitment, so here's the easy version - very popular in Mexico and also here in East Devon.
Prep 24hrs Cook 5mins
Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.
Heat a little oil in a frying pan, break off a small piece of the mixture, shape into a tiny patty and fry for a few minutes on each side, until cooked through.
Taste to check the seasoning, remembering that the flavours will develop further as the mixture matures. If you're a heat fiend, you can add more cayenne and black pepper.
Cover the mixture and store in the fridge for at least 24 hours before using; this will allow the flavours time to develop. It will keep for about 2 weeks.
- 750g pork shoulder, coarsely minced
- 1 tbsp sweet smoked paprika
- 2 tsp hot smoked paprika
- 2 garlic cloves, finely chopped
- 10g/2 tsp fine sea salt
- 1½ tsp fennel seeds
- ¼ tsp cayenne pepper
- 50ml red wine
- Freshly ground black pepper
- A little rapeseed or olive oil for frying
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