Fresh Chorizo

2.2kg pork belly
40g salt
20g garlic
50g paprika
hog casings

This is fresh chorizo, not the cured stuff. So it's just paprika and garlic flavoured sausage, but it's also the best sausage that I have made to date. For the meat, I bought a 'hand of pork' from my local butcher, Gog Magog Hills, and the meat is fantastic.

The new sausage stuffer performed incredibly well. It produced a beautifully even sausage that was easy to fill and without any wasted mixture. The meat is a little on the lean side so the sausage has quite a firm texture. I like this. I suspect that the large amount of paprika used in this recipe also contributes to the sausages' solidity.