Spanish Style Sausages - Spicy Pork with Smoked Paprika
My variation of fresh Chorizzo Sausages. Try serving as a Tapas with Aoli dip.
Preparation time: 1 hour + Quantity: Makes 8 - 10 portions Cooking time: 10 - 15 minutes
Ingredients
2 tablespoons olive oil
2 finely diced medium red onion
2 cloves crushed garlic
4-teaspoon smoked paprika
500g minced pork
100g minced/finely chopped smoked bacon.
2 teaspoons tomato puree
1 tablespoon chopped flat parsley
1/2 measure of Madeira
70g fresh soft white breadcrumbs
1/3-teaspoon salt
15 twists black pepper
Method
- Heat the olive oil and fry the onion till soft without colour
- Add the garlic and paprika; cook for a minute or so gently
- Cool
- Add to the mince and all else
- Mix in with your clean hands
- Leave to infuse overnight
- Stuff in to soaked sausage skins- see chocolate sausages for method