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Sillfield Farm - Portuguese Chouricac MK II

sausage of the week By: Sillfield Farm

After 4 weeks in our understairs cupboard, our home dried chorizo has emerged to muted applause. These are raw sausages which you can dry for a few weeks until they become something akin to a dried chorizo (see previous SOTW).

In size they are only a little smaller than the raw sausages, but are darker and have developed a white mold. Some of the heat of the originals has gone but in return the meat flavors are stronger and linger longer.

The taste is a little crude and they are too dry. Whilst not upto a decent shop brought chorizo, they still taste good are an interesting experiment. We will cook ours in a sauce - they can add flavor and will receive a little moisture. An Italian friend is very enthusiastic about them because they taste like the home made salami they make very November - an expert recommendation!



Sausage of the week archive
29/03/2006 - : Biggles - Toulouse
16/03/2005 - : Carluccio's - Luganega
18/10/2005 - : Clonakilty Black Pudding
10/03/2004 - : Graig Farm - Lamb & Mint
18/12/2005 - : Manor Born - Tasty Thai
06/07/2005 - : River Cottage Sausages
22/01/2007 - : Simon Howie - Haggis
12/06/2006 - : Westaways - Hogs Pudding

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