Take a piece of pork chop. Separable fat, bones and hide (bone and hide us in the recipe not required, of them, boil the soup). Based on polutorachasovogo piece turned out to 1050 grams of meat and 250 grams of fat. From this mass, and take the rest of the ingredients Fat while put in the freezer.

Meat cut into small cubes and a hatchet or heavy knife, chop small (you can use a grinder, but it's wrong)

The fat in the freezer was a little poderosas, cut it into small cubes.

Add salt, wine, crushed garlic, all the spices. In the right recipe chorizo needed smoked paprika, but if You are in town, as well as we do, it's not for sale, replace regular paprika sweet or spicy depending on Your preference in sharpness. I took 35 grams of sweet paprika and 5 grams of hot peppers. If you are afraid of botulism, replace half the usual salt nitrite. But I believe that in a thin sausage in a pig's gut when dried in the refrigerator the botulism bacteria have little chance to reproduce.

All mix well and put on a day in the refrigerator.

Stuff the sausage as tightly as possible

Stripes them, that is often pinned with a needle, paying special attention to air bubbles.

Suspended in a cool, well ventilated place (I have, as usual, the fridge no-frost) for 10 days.

Our chorizo is ready. It can be eaten this way or to prepare her meals.