Homemade chorizo sausages and burgers
See your street as it was 11 years ago! ...
- 1kg shoulder of pork (make sure it is not too lean)
- 50ml dry white wine, Asturian cider or sherry
- 10g salt
- 25g Pimentón de La Vera (dulce or picante or a mixture of the two)
- Garlic, to taste, crushed
- 10g cumin seeds, ground
- 5g dried oregano, ground
- 5g dried oregano (not ground)
- 2 metres sheep casings (if making all sausages) or 1 metre if making half-in half
In addition, if you are making burgers you will need
- Sterlise all equipment, including worksurfaces.
- Using a medium disk, mince the pork - twice if making sausages or once if making burgers.
- Place in a bowl with the remaining ingredients and mix well with your hands.
- Ideally wear some sterilised latex gloves to do this.
For the sausages
- Stuff your casings - the sausages should be long-linked and slim, so do not overstuff.
- Store the sausages in the freezer for at least 24 hours to allow the flavours to blend.
- As and when you want to eat them, de-frost in the fridge and bake at 180° C (350° F - gas 4) for 20 minutes.
For the burgers
- Shape into burgers and dip each one into some beaten egg and then coat lightly with the flour.
- Leave to rest in the fridge for at least an hour.
- Heat some olive oil in a frying pan.
- When the burgers have rested, fry them in the pan on a low-medium heat until they are cooked through.
Although these are ready 1 1 hour, they need at least 24 hours to be at their best.
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