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- Smoked Pork and Chorizo Sausages
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PrintSMOKED PORK AND CHORIZO SAUSAGES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Trim any skin and large areas of fat from the pork shoulder and cut the meat into small dice. Roughly dice the chorizo.
- Blend the meats, in batches, in a food processor, then turn the mixture into a bowl and add the paprika, tomato paste, breadcrumbs and a little salt.
- Mix well. Take teaspoonfuls of the mixture and shape it roughly into tiny sausages.
- Cut each bacon rasher into 3 and roll each sausage in a piece of bacon.
- Place in a roasting tin and cook in a preheated oven for 25 minutes until deep golden and cooked through.
- Meanwhile, make the sauce. Heat the oil in a frying pan, add the onions and fry gently for 15 minutes until they are deep golden and beginning to caramelize.
- Add the sherry and bring to the boil. Let the mixture bubble until thickened, then remove the pan from the heat and stir in the honey.
- Season with plenty of pepper and serve with the sausages.
INGREDIENTS
- 500 grams lean pork shoulder
- 200 grams chorizo
- 1 teaspoons hot smoked paprika
- 4 tablespoons sun-dried tomato paste
- 100 grams breadcrumbs
- 200 grams thin cut rashers of smoked streaky bacon
- Salt and pepper
Sauce
- 4 tablespoons Cooking oil
- 6 onions, chopped
- 300 ml medium sherry
- 4 tablespoons clear honey
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