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Tupperware Mexican chorizo (meatballs) from River Cottage Every Day (page 206) by Hugh Fearnley-Whittingstall

  • ground cayenne pepper
  • fennel seeds
  • rapeseed oil
  • sweet smoked paprika
  • minced pork shoulder
  • hot smoked paprika

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil. Requires refrigeration for at least 24 hours.

  • FJT on June 12, 2017

    When I first made this and fried a little bit to check the seasoning, I was tempted to add more paprika. However I decided to leave it for a few days and see how the flavours developed and I'm glad I did. It tastes really nice as is. I've used this to stuff a pot roast (boliche mechado) and for a sweet potato - chorizo hash so far and the rest is destined to become pork chorizo burgers (from Dinner). I will be making this regularly as it is easy and tasty.

  • SashaJackson on April 07, 2017

    Excellent flavour, I use free range pork mince and store batches in the freezer. It is very good used in the carbonara recipe.

  • Zosia on April 27, 2016

    This is a great mixture to have in the freezer whenever a recipe calls for spicy sausage meat. I used lean ground pork and made meatballs with most of the mixture - delicious - and fried the remainder until very crisp to add to the book's Seedy Spinach salad.

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