Carnivore Collective Chorizo Sausage Seasoning 225G

Smoked paprika and smoked salt give the seasoning a built-in smoke character, while paprika also contributes the red-orange colour associated with chorizo-style sausage. Chilli and black pepper add different forms of pungency, with chilli producing capsicum heat and pepper contributing a sharper aromatic spice.

Garlic works alongside the paprika, chilli and other spices to build the savoury aromatic character of the sausage. The recipe's relatively high pork fat level also matters to flavour: fat carries many spice aromas and gives the finished sausage the richness and mouthfeel expected from fresh chorizo-style sausage.

The optional Chardonnay or Riesling introduces acidity and additional aroma to the mixture. If you would rather make the sausage without wine, replace it with the same quantity of chilled water.

This seasoning is well suited to:

• Fresh pork chorizo-style sausages
• Fresh beef sausages
• Pork and beef sausage blends
• Homemade burger patties

For the standard recipe, use pork with approximately 30% fat. If using beef, choose beef with enough fat for sausage making rather than very lean mince. If your beef is particularly lean, additional beef or pork fat can be mixed through to improve juiciness and texture.

• 5kg pork, approximately 30% fat
• 1 full packet Carnivore Collective Chorizo Sausage Seasoning
• 250ml chilled Chardonnay or Riesling
• 250ml chilled water

If you do not want to use wine, replace the 250ml wine with another 250ml chilled water, giving you 500ml chilled water in total.

The seasoning rate is 45g per 1kg of meat.

For a 1kg batch, use:

• 1kg pork
• 45g seasoning
• 50ml chilled Chardonnay or Riesling
• 50ml chilled water

If you are leaving out the wine, use 100ml chilled water in total.

These quantities are a direct proportional scale-down of the 5kg recipe.

1. Mince the meat through a medium mincer plate.
2. Add the seasoning, chilled water and chilled wine.
3. Mix thoroughly, kneading the meat until the mixture becomes sticky.
4. Fill your chosen sausage casings.
5. Keep the finished sausages chilled until cooking or freezing.

For a full 5kg batch, a Carnivore Collective 7L Sausage Stuffer gives you controlled filling pressure and a choice of stuffing tubes for different casing diameters.

The sticky consistency developed during mixing is important. Salt helps extract salt-soluble meat proteins that allow the mixture to bind together, while soy protein can also assist with water and fat binding in sausage mixtures.

The seasoning does not require one particular casing diameter, so choose your casing according to the sausage size and eating style you want.

A 30mm collagen casing is a practical option for a consistently sized medium-diameter sausage.

Natural casings are another good choice when you want the traditional appearance and bite of a butcher-style sausage. Larger natural hog casings can be used when you prefer a thicker chorizo-style sausage.

Browse our sausage making equipment and supplies for more natural and collagen casings, sausage stuffers and home-butchery gear.

This seasoning is for fresh sausage intended to be cooked before eating.

It does not contain curing salt and should not be used as a substitute for a properly formulated dry-cured chorizo or salami mix. Carnivore Collective's dedicated salami spice kits are a separate product type containing measured curing salt for dry-cured sausage applications.

Ingredients: Salt, capsicum, rice flour, chilli, spices, soy protein, garlic, pepper.

Contains: Soy

Gluten Free
Preservative Free

Made from local and imported ingredients.

Serving size: 9.5g
Servings per package: 23.7

Store the seasoning in a cool, dry place away from sunlight.

Once the preservative-free sausages have been made, freeze them or consume them within 24 hours.

The finished sausage is intended to be cooked before eating.