Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
Mum's coming over to visit in a couple of weeks, so I'll probably try one Nduja-style on bread, so I'll post a cross sectional photo and tasting notes then.
How did you get the coarse texture of the meat in the cross-section? All recipes I've found use "ground meat" and that looks coarser than grinding achieves.
Oh! This is resurrecting an old thread. This meat was just ground just once through a coarse plate - from memory 4mm. I'll look up the recipe once I get back Home in 2 to 3 weeks, but I've probably posted it elsewhere as I don't use paprika, but prefer to use a home made fermented bell pepper paste instead, which is the preferred ingredient in the 'Alentejo-style' chourico that I prefer to make.