This beautiful new addition to my kitchen (that I got back in April but haven’t had occasion to use yet) makes home-made chorizo possible. I know I have a lot of mini life-changing moments, but it is not an exaggeration to say that this machine has provided an opportunity for another one. My old meat grinder was a KitchenAid attachment and while it was fine to mince some meat for a burger, it was not good for mincing half a pig or sheep. This little baby does it in seconds with ease. It wasn’t cheap, but after just using it once, I can say it was worth it. I will now be able to make salami, sausages and all sorts of cured and smoked charcuterie – I am sooo excited.
Ingredients: 750g pork (mix of shoulder and belly or the scraps you have leftover from your butchered pig – minced, ideally in a lovely powerful Buffalo mincer!), 15g salt, 2 garlic cloves (I left these out as I hadn’t harvested my garlic – I will add them next time), 3 tbs wine vinegar, 1 tsp ground black pepper, 2 tsp chilli powder (or less, if you don’t want it hot hot hot), 2 tsp sweet paprika, 1tsp ground coriander, a little ground nutmeg, some thyme. Put it all in a tupperware and mix it together. Leave for at least one day. If liquid appears drain it off (it didn’t in my case) and add a little more salt. Keeps for two weeks in the fridge.
So far I have cooked a little up to have with eggy-bread and the last of the strawberries, and I added some to our burritos last weekend. I have also had a little sprinkled over a salad for lunch. Tomorrow I am going to fry up a little and then add cooked and peeled broad beans, some lemon juice and maybe some dill (if I can find some) or some mint. We will have it with hummus, pita bread and borek!