Easy to use mix with good flavour. Add some hot paprika if you want it more spicy. I found the flavours start developing after 14 days. Better eaten as charcuterie than cooked.
We would normally spend a load of money on chorizo at Christmas markets. As Christmas markets are cancelled this years spent (a lot less money) making our own!
The mix delicious and it’s great that you can vary the flavour with the wine you choose but be confident that it will always taste great.
For all who's Chorizo stash has been devoured by every man and his dog - now you can make MORE (and hide it a bit better!)
Just add pork mince, smoked lardons, red wine and 5-8 days of patience.
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