www.sausagemaking.org

I got some lovely sweet hungarian paprika so I thought i'd make some Chorizo this weekend - but as I don't have the facilities to cure them, I thought perhaps i'd just cook them fresh.

Does this work? Failing that - any fresh sausage recipes which are heavy on the Paprika? Mergues was my other choice - but I wanted to make a pork sausage rather than lamb.

I have chorizo's in the freezer that I fry from fresh. But I still like to use theese sausages as part of a dish, the way chorizi is usually used. I think they are very good in a spiced-up version of cassoulet.

I have a link somewhere(on a different computer) with hundreeds of sausage recipes. I'll post them here later.

If you go about half way or so down this page and look for "Spicy Sausages" there is a recipe on there using smoked paprika (it says hot but it could be substituted for sweet I'm sure) originally posted by Spuddy I believe.

And here it is:

http://www.recipesource.com

And here is the sausages:

http://www.recipesource.com/main-dishes ... exall.html

147 recipes for sausages in there.

Great sausage resource Erikht, thanks.