Dried Sausages

Chorizo: This is my own recipe for Chorizo including both a lactic bacteria starter and cure. The starter is optional, but it helps create the taste I like. The recipe includes a calculator for the ingredients.

Friday 19 August 2011 at 10:00 pm

Phil on Salt (Corned) Be…: Sorry for the delay in replying. I don’t a problem with that, although you m…
Joe on Salt (Corned) Be…: Hi Phil Just got round to making this and it is due out of the fridge tomorr…
Phil on Cider Ham: Hi Jonny Either is fine, the cider won’t still be fizzy after you’ve boile…
Phil on Dry Cured Bacon …: I’m guessing from your reference to kosher salt, that you’re in the US. You …
Phil on Irish White Pudd…: It’s a technique I use when testing recipes; I just wrap a sausage shaped pi…
Terry on Irish White Pudd…: About 35 years ago, I spent a winter in Aberdeen and loved a white pudding o…