Sillfield Farm - Portuguese Chouricac MK II
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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!