Britain's favourite source for sausage making and curing supplies...

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Smoked paprika gives this famous Spanish sausage its unique flavour. This sausage can be used in many Spanish or Mexican recipes. Recommended for pork sausage.

This recipe is for a fresh (uncured) chorizo, for a cured (dried) chorizo seasoning please go to our salami ingredients section.

35g per kilo of meat/rusk