The best part of making your own sausages is that you can determine what goes into them. These sweet smoked chorizo sausages are made from locally sourced pork. You can use any paprika you have to hand to change the flavour profile.
For those of you who do not live in South Africa you might not know about our listeriosis crisis. I call it a crisis as we have had close to 200 deaths from this bacterial infection. It has mostly affected our cold meat industry due to a variety of factors. Apparently, an imported product resulted in this bacteria entering the country. It irks me that a corporation thought it necessary to import something that is available locally. I gather this was a cost driven factor. The minced chicken cost them R4.00 per kilogram. To me, the cheapness of the product would have set alarm bells ringing. But, not for them. And this saving will end up costing them millions in lawsuits. A lot of products had to be withdrawn from our supermarkets. The one that affected me was our locally produced chorizo.
Today’s inspiration ♥ Recipe For Sweet Smoked Chorizo ♥ can be found on Lavender and Lime Click To Tweet
At first I was gobsmacked to read it contained imported product. But it turns out that it did not contain anything untoward. It was merely cut and packaged in a facility next door to the one affected. Due to the proximity, the chorizo together with other products made for this brand were removed from their shelves. But then I remembered that a year ago Tanya had shared a recipe for fresh Spanish chorizo. I thought this would be the perfect opportunity to make my own. Due to the abundance of sweet smoked paprika I have I made Sweet Smoked Chorizo. It had a wonderful taste and I cooked it two ways. One in red wine as suggested by my tapas recipe book. And the rest was cooked in the sous vide. I much preferred the texture when cooked in the sous vide.
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Sweet Smoked Chorizo
- 750 g pork with 30% fat content, coarsely minced
- 35 g smoked sweet paprika
- 5 g garlic flakes
- 10 g salt
- 20 mls red wine
- Sausage casings
- Place the pork, paprika, garlic flakes, salt and wine into a mixing bowl
- Combine and then fry off a bit to check the seasoning
- Adjust if necessary, cover and refrigerate for 5 hours
- Place into sausage casings and refrigerate to dry for 24 hours
- You can bake the sausages in red wine, or cook in a sous vide set at 60º Celsius for 45 minutes – 4 hours