Tuesday, 7 August 2012

Veal Chorizo

I know they're ugly.
But they're amazingly delicious and thoroughly versatile.
Since these are fresh chorizo (as opposed to those cured ones) they must be cooked thoroughly before being eaten.

Homemade Spanish-stylie Veal Chorizo

750g ground veal
1 tablespoon sweet smoked paprika
2 teaspoons hot smoked paprika
2 garlic cloves, finely chopped
2 teaspoons fine sea salt
1 teaspoons fennel seeds
1 teaspoon cayenne pepper
4 tablespoon sherry vinegar
Freshly ground black pepper
Place all of the ingredients in a bowl and squish the mixture through your fingers to distribute the seasonings evenly. What could be easier than that! 
Leave it to sit overnight in the refrigerator so the flavours will meld.