Chorizo Sausage Meal 1kg — Makes 12kg

Chorizo is the spiced, savoury end of the range. Chilli sits at 1.5% giving it a definite kick, with a food acid in the blend adding the tang you expect from a Spanish chorizo. Spices and herbs fill in behind, so it tastes rounded rather than just hot.

Pork is the traditional choice and suits it best, though a pork and beef blend works well if you want more body. Note this one takes 9kg of meat, not the 10kg the rest of the range uses, so one 1kg pack gives you around 12kg of finished sausage.

Key features

• Makes around 12kg of finished sausage from one 1kg pack
• Chilli at 1.5% for a definite kick
• Tangy Spanish-style savouriness
• Built for pork or a pork and beef blend
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Fresh chorizo for the pan or the BBQ
• Paella, rice dishes and one-pot cooking
• Sliced through pasta and bean stews
• Breakfast sausages with a bit of heat
• Market stalls and small-scale production

How to use

1. Mince 9kg of pork, or a pork and beef blend, through a 6–8mm plate
2. Add the 1kg of Chorizo meal
3. Add 2kg of iced water
4. Mix until the meat turns tacky and starts binding, around 2–3 minutes
5. Fill your casings without packing them tight, then twist into links
6. Chill thoroughly before cooking, packing or freezing

This blend uses 9kg of meat where the rest of the range uses 10kg. Going by the usual ratio will leave the seasoning light.

Storage & handling

• Keep the bag sealed somewhere cool and dry, out of direct sun
• Push the air out before resealing a part-used bag
• Keep your meat below 4°C from mincing through to filling
• Use clean gear so the chilli doesn't carry into your next batch

Specifications

SKU	04SM304
Content weight	1kg resealable pack
Vendor	Corona
Yield	Approximately 12kg finished sausage per 1kg pack
Mixing ratio	1kg meal : 2kg iced water : 9kg meat & fat
Flavour profile	Spiced and tangy, Spanish chorizo style
Chilli content	1.5%
Ideal meats	Pork, or a pork and beef blend
Casings	Hog or collagen, 28–32mm
Allergens	Contains soy. Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, Spanish chorizo style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for frying, grilling and cooking through dishes

FAQs

How much sausage does one pack make?
One 1kg pack seasons 9kg of meat and fat plus 2kg of iced water, which gives you around 12kg of finished sausage. This is the only meal in the range that uses 9kg rather than 10kg.

How hot is it?
Chilli sits at 1.5%, so there's a real kick to it. It's a warming heat that builds rather than a sharp burn, and it sits under the tang and the spice.

Is this a cured chorizo?
No. This makes a fresh chorizo that you cook like any other sausage. Cured Spanish chorizo needs a curing salt and a controlled drying process, which this blend isn't set up for.

What meat works best?
Pork, traditionally. A pork and beef blend gives you a firmer sausage if that's what you're after.

Can I do a smaller batch?
Yes, keep the same 1:2:9 proportions. For a small run that's 250g of meal, 500g of iced water and 2.25kg of meat.

What casings should I use?
Hog casings around 28–32mm suit a standard chorizo. Collagen casings in the same size work just as well.

Does it contain allergens?
Yes. It contains vitamin E derived from soy, and sulphites at 10mg/kg or above. The full ingredient list is below.

Ingredients

Flour rice, Salt, Sugar, Maltodextrin, Dehydrated Vegetables, Spices (Chilli 1.5%), Herbs, Mineral Salt (451), Preservative (223), Food Acid (262), Spice Extract, Vitamin E (derived from soy) (307b), Herb Extract.

Contains sulphite greater/equal to 10mg/kg. Made in Australia from local and imported ingredients.

04SM304

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