New To Chorizo.

[Fallow Buck]

Hi All,

I've been making venison Sausages for a couple of years now, but last week I bough some Chorzo mix from Franco.

I would like to make some Chorizo for cooking with NOT the Salami type, and I have a couple of questions.

First, the bag just says "Chorizo" on it. How should I use the mix? Do I add Rusk, fat etc?

Also, Most Chorizo that I have come accros, (bought) seems to be of a drier consistency than most sausage. It thins because it is dried/cured once the skins are filled?

Thanks for your help.

Regards,
FB

[Paul Kribs]

Fallow Buck

I have used Franco's chorizo mix for both dried sausage and 'wet' sausage and must say it makes a very good wet sausage, a bit of a grainy texture when dried, although the flavour was quite good. When making the wet sausage I add rusk, fat and water as if making a normal sausage for cooking. I use the mix at 50 grms per KG of meat / fat.

Regards, Paul Kribs

[Fallow Buck]

Paul,

I had a practice run on a 1kg batch. They were nice if a little spicy. I quite like the sweeet paprika taste so will supplement the mix next time with some of this that I buy from a spanish importer.

I left the sausages to dry for 2 days bbefore cooking and this helped the consistency although I didn't put water into the mix.

Rgds,
FB