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I am Rachel Hammond. I make traditional and innovative charcuterie - hand-crafted with obsessive care from the finest produce


Chorizo Fresco

Chorizo Fresco

This is a Mexican breakfast sausage - have it with eggs or in a burrito or with tacos.

INGREDIENTS

1kg good fatty pork mince (almost frozen) about 20% fat
1 tablespoon salt
4 teaspoons smoked paprika
2 teaspoons chipotle (freshly roasted and ground, remove the seeds for a cooler sausage)
1 tablespoons acho chilli (freshly roasted and ground)
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
3 teaspoons chopped fresh oregano (can use dried, but it's not very jolly)
1 teaspoon cumin (freshly roasted and ground)
1 tablespoon tequila, chilled (to make this taste smokey, infuse to taste with some lapsang souchong tea, strained before use)
1 1/2 teaspoon cider vinegar, chilled

METHOD

Mix everything in a mixer (too cold to do by hand) the colder the mixture the better the texture, until nicely sticky-looking. Fill your pork casings, rest overnight in the fridge, twist into links and fry gently.

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