https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3AHomemade_chorizo_sausages_and_burgersTalk:Homemade chorizo sausages and burgers - Revision history2026-04-19T11:40:17ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Homemade_chorizo_sausages_and_burgers&diff=95367&oldid=prevJuliaBalbilla at 20:42, 6 February 20112011-02-06T20:42:54Z<p></p>
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They look brilliant, just like the real thing.<br />
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Thinks...be nice if they were smoked too :-)<br />
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--[[User:Chef|Chef]] 14:54, 6 February 2011 (GMT)<br />
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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.<br />
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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 --[[User:JuliaBalbilla|JuliaBalbilla]] 15:28, 6 February 2011 (GMT)<br />
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Yes, I have saen that already :-) Looking sligtly sheepish, or would that be porkish> Top man Apples! --[[User:Chef|Chef]] 16:25, 6 February 2011 (GMT)<br />
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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. --[[User:JuliaBalbilla|JuliaBalbilla]] 20:42, 6 February 2011 (GMT)<br />
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</div>JuliaBalbilla