Fresh Chorizo Sausages from Andy @ Gill Wing.
13 May 2014
Andy is trying out a new sausage this week, a fresh pork chorizo variety, which we would love you to try, especially given the balmy weather that is forecast for the rest of the week!
Preparation for a chorizo sausage is lengthier than for a normal sausage - a more complex mix of ingredients, as well as the need to hang them twice - once on filling the skins, and then secondly after coating with olive oil.
We are very excited to have them in this weekend for the first time!
