Talk

Homemade chorizo sausages and burgers

From Cookipedia

They look brilliant, just like the real thing.

Thinks...be nice if they were smoked too :-)

--Chef 14:54, 6 February 2011 (GMT)

Thanks. It was easier second time round. I did not overstuff and linked as I went along, so no broken casings. There are two types of chorizo - the dried and smoked sort and cooking chorizo (which is what these are). However, cooking chorizo does taste smoky if you use Pimentón de La Vera as it is a smoked paprika, whereas Pimentón de Murcia is not.

BTW, if you go to my FB profile you will see a picture of MAS looking silly. He is emptying the mmincer/stuffer to extrude the rest of the meat for making burgers --JuliaBalbilla 15:28, 6 February 2011 (GMT)

Yes, I have saen that already :-) Looking sligtly sheepish, or would that be porkish> Top man Apples! --Chef 16:25, 6 February 2011 (GMT)

Ha, well the casings are sheepy. Burgers t0o salty - original recipe states 25g. I used about 18g and still VERY salty. Have suggested 10g max. --JuliaBalbilla 20:42, 6 February 2011 (GMT)