19th October 2020
Chorizo and Garlic Sausage
Who doesn’t love the perfect banger? It’s so beloved it’s part of a balanced breakfast for millions across the UK. For UK Sausage Week, we’re talking top tips for the perfect pork links and a delicious recipe for you to try at home. First, consider the type of sausage you’ll use and how you’ll pair it. Our head chef recommends the following:
• Chorizo & garlic – gives the sausage a real burst of Spanish flavour and a little heat.
• Honey & mustard – for those who like a hint of sweetness with flavours that lend themselves to pork.
• Pork & apple – the classic combo, a real heritage pairing.
If you’d like to try your hand at sausage making in the home, our chef recommends the following recipe for perfect chorizo & garlic links.
500g pork mince
200g chorizo picante
3 cloves of garlic
Sausage skins, to desired length
Olive oil (for cooking)
Serves 3 - 4 as part of a main meal
Finely dice the onion and garlic, then cook in a little oil over a low heat with a pinch of salt and pepper, until the onion goes translucent and remove from the heat.
Deskin 200g of cooking chorizo picante and finely dice the meat and place this in a mixing bowl with 500g of pork mince.
Add the onion and garlic and another pinch of salt and pepper and mix thoroughly.
Using a sausage making mincer or your hands and the handle of a whisk push the mix into a sausage skin and twist at the length you want each sausage to be, making sure they are tightly packed.
Cook in a medium-high skillet with a little oil for around 20 minutes or until cooked through.
Serve in a brioche with coleslaw and potato salad for a crisp lunchtime pairing.