Pork shoulder was down to $8 a kilo this week so why not.

This is a fresh chorizo as opposed to a cured product.  Needs to be frozen until use.

My first go at using collagen casings and found them much easier to stuff but harder to twist off.  Made it in the end but as you can see the lengths are not uniform.

I made a kilo of them as in the recipe here - https://www.meatsandsausages.com/sausage-recipes/fresh/spanish/chorizo-spanish

It is a very straight forward recipe and I initially thought they may be too hot with the amount of hot paprika however the taste test shows they are just right for us.

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Hi Derek
well done with the making.  Keep up the good work
Make some for the local butcher sorry I forgot the name  D ;D ;D
Kev

Kevvie wrote on Apr 29^th, 2025 at 3:55pm:

Hi Derek well done with the making.  Keep up the good work Soon start making them for the local butcher..D ;D ;D Kev

Kevvie, they would have to start charging more for the quality.   ;D ;D

Derek
very true
At least you know what went into them making them yourself
Kev

Oh, I used a Pepperjack Chardonnay for the wine as that is what I am currently drinking. 😊

I find over filling the skin makes it harder to twist. Thinking of tiring mine of next time

Packed into useable portions and into the freezer.  In the next few weeks I will be stocking up on our favourite sausages for our next trip.

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Cooked Nigella Lawsons Spanish Chicken for dinner and used our own chorizo in it.  The chorizo flavours spread through the dish really well. 

I usually buy HANS Spanish Chorizo however this is as good as it.

Also no noticeable difference with using the collagen casings.

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Hi Derek
Great looking meal.
Did you use chicken thighs?
regards Kev

Used three chicken marylands and cut them up to give variety of thighs and drum sticks.

hi Derek
Thanks for the info
Kev