Chorizo is arguably Spains most popular sausage and certainly one of my favourites. I love everything Chorizo from its red pimento colour to the way it adds smokey porkey flavour to everything you cook with it and especially the tasty fatty oil it leaves behind after frying!

Depending on how you like to eat your Chorizo, I’m going to explain how to make fresh Chorizo, as the Spanish would eat it, and how to dry cure your sausages so you can have a ready supply to slice thinly and eat with your home made cheeses and breads...