Fresh Chorizo Pork Sausage
Chorizo sausages originated in Spain and Portugal. The Eater’s Market take on this recipe bursts with smoky flavours and is a leaner, less greasy sausage. In the olden days, chorizo was cured and smoked, albeit the smokiness from these chorizo sausages are from natural hickory smoking concentrate.
Fresh Chorizo Pork Sausage:
- Freshly Handmade
- Nitrate and Nitrite Free
- Preservative Free
- Natural Sausage Casing
- x4 Pork Sausages (100 grams x 4)
Australian Pork, Vinegar, Paprika, Cumin, Water, Natural Smoking Concentrate.
- Type: Fresh Pork Sausages
Our selection of fresh sausages are skill-fully made daily in small batches by our in-house team of qualified butchers using only the finest chilled air-flown meats with no preservative agents. Made at our retail store in Singapore using fresh herbs and spices.
Place the sausages into a pot of boiling water and let them simmer for up to 20 minutes.
Optional: Fry in a pan after basting them with a dash of oil to brown the exterior.
Baste the sausages with a dash of oil. Cook on low heat until they’re brown on both sides, turning them every few minutes to ensure they are evenly cooked on all sides. Do so for about 15 minutes.
To check if the sausages are done, cut into one at the center. If the meat as the center is pink and runny, it needs some more time. If the meat is firm, it is ready to be served. Slicing or butterflying the sausages can reduce cooking time.
Preheat the oven to 180°C (355°F) and place the sausages on a pan. Bake them for 20 minutes, turning them halfway through, to help them brown evenly and cook thoroughly.
To prevent the sausages from drying out too easily in the oven, try boiling them beforehand for about 10 minutes. Then place them in the oven for another 15 minutes to help them stay juicy on the inside after cooking.