Right, finally cracked a Spanish Chorizo recipe. Thanks to Alba's Granny. This has a had one or two changes but it meets with approval. This is a fresh sausage so don't hang it up in your kitchen and expect to enjoy it over the coming months - you might get more than you bargained for.
Chorizos del pueblo al lado de donde vive la abuela de Alba;
1k - Pork shoulder (Magro)
1k - Beef (Magro de ternera)
200g - Pork fat (Tocino)
60g - Paprika, not too hot - the authentic is 'Pimienta de la Vera'
3g - Alcaravea, if you can't get this substitute fresh ground fennel seeds.
10g - Fresh ground black pepper (Pimienta negra molida)
5g - Cayenne
40g - Salt
2.2g - Thyme (Tomillo)
2.2g - Cumin (Comino)
4 cloves garlic, crushed and lightly boiled in white wine for three minutes, strain and discard the wine (Cuatro dientes de ajo, machacado y rehogado en vino blanco durante tres minutos, colar y tirar el vino).
The meat and fat should be minced using a big diameter plate, combine all the ingredients, leave in the fridge for about 12 hours and stuff into hog casing.
The combination of the beef and the chunky mince give this a very tender, meaty flavour.