Recipes

Method

1. 1.
   Mince pork trim and pork back fat through a 10mm plate into a tub.
2. 2.
   Then divide the mince into half.
3. 3.
   Mince half the mixture through a 5mm plate, back into the original tub.
4. 4.
   Combine all spices and mix well.
5. 5.
   Once the spices are mixed evenly sprinkle over the mince and mix well throughout the mince to evenly spread out the flavour.
6. 6.
   Once the flavour is mixed through, fill sausage meat into natural hog casings.
7. 7.
   Butchers Hint: If you have a smoke oven, smoke these in-store prior to sale.

General Information

Ingredients Listing – Disclaimer

All Pork Butchers value added products legally must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list below, that must be customised according to the ingredients you source for the recipe.

Spanish style chorizo sausages  ingredients

Pork meat, Pork Fat, Salt, White pepper, Paprika, Chilli powder, Granule garlic, Hog casing.

*Note this ingredients listing will not be accurate until, the ingredients used by the butcher is included and Australian Pork is not responsible for the accuracy of the customized ingredients listing.