About this recipe: Fresh Spanish cooking chorizo, homemade right in your own kitchen! Use this chorizo in all of your favourite Spanish dishes, as well as in pasta bakes, to top pizza and lots more.
I cut my pork roasts up using a knife, 1 cm. Sq. I had 3.92 kg in total. So...I tripled the recipe. I know I had .3 kg more meat than triple. I added all the ingredients tripled. I added red wine instead of white. 15 cloves garlic, minced. 3 tbs. Salt. (I tasted the meat fried, next day as one sausage broke & I had to remove some of the meat so I could retie it a little smaller. I also cleaned out the Bosch sausage stuffer attachment.) I found it a little saltier than I like. Still good but a tad salty for my taste. Anyhow, I stuffed the casings & got just over 8 ft. of sausage. Since I was going out shortly, I took the sausages downstairs to my spare fridge (beer fridge) when I came home about nine o'clock p.m. I fired up (preheated) my smoker. The sausages are in it now. As I was stuffing the first sausage, I thought the meat was a little coarse so I ran it through the meat grinder having 3/8" holes. A coarse grind. Maybe next time I'll use a finer blade, we'll see how this turns out, probably about midnight. The star rating is tentative, depends on how it turns out. - 12 Aug 2016