Make your on chorizo sausages: recipe from Eat at the Bar »

By Matt McConnell with Jo Gamvros

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Chorizo & Apple Cider, Eat at the Bar

Chorizo & Apple Cider, Eat at the Bar [©Matt McConnell]

<i>Eat at the Bar</i> by Matt McConnell & Jo Gamvros


Eat at the Bar by Matt McConnell with Jo Gamvros is a delicious distillation of their travels around Italy, Spain, Portugal and Greece. They loved the food and hospitality they exprerienced so much, they brought it home and set up Bar Lourinhã in Melbourne.

They are also sharing European bar dining culture even wider in their book. This recipe is for the sausage in their Chorizo and Apple Cider dish.

 Matt and Jo write:

We’ve never had bad chorizo in Spain. What you do find is varying styles and shapes. You could write a whole book on chorizo. You’ve got fresh, air-dried, thin ones, full links. This one is just a fresh mince sausage. Sausage-making can be tricky, but you can do it.

Matt’s completely self-taught – no one told him how to make a sausage, he just read books and then used his palate and trial and error. From mincing to stuffing can take about 1 hour, and it’s important to cure the sausages for at least a day or two – either hang them up or lay them on a flat tray in the fridge and turn them every 12 hours.


Chorizo Sausages

Ingredients (serves 6)

  • 25 g (1 oz) garlic
  • 2 tablespoons pimentón
  • 4 tablespoons sweet paprika
  • 60 ml (2 floz/¼ cup)dry sherry
  • ½ tablespoon freshly  cracked black pepper
  • 3 g (1⁄8 oz) salt
  • 1 teaspoon caster(superfine) sugar
  • 2 kg (4 lb 6 oz) free-range coarsely minced (ground) pork
  • 1 length natural pork sausage casings (see Note)


Use a mortar and pestle to pound the garlic to a smooth paste. 

Place in a mixing bowl with the pimentón, paprika, sherry, pepper, salt and sugar. Mix together well to form a rich red paste.

Put the pork in another largish bowl and form a well in the middle.  Using gloves, add the red paste to the mince and mix together aggressively.

Work the meat for 10 minutes until the paste is evenly distributed and the mince becomes tacky.

Attach the sausage casings to the nozzle on a sausage machine and gently feed the mince through, tying off the sausages at roughly 12–14 cm (4¾–5½ in) lengths by spinning the sausage in a clockwise direction.

The sausages can be cooked and eaten immediately, but, for the best results, we usually hang ours to cure and dry for around 2 days.

Note: Ask your butcher for sausage casings.


This recipe is from Eat at the Bar by Matt McConnell and Jo Gamvros. It is reproduced here with the kind permission of the publishers.

See recipe for Chorizo and Apple here »

 Read more in the press release here »

Eat At The Bar by Matt McConnell and Jo Gamvros is published by Hardie Grant  (Sydney, NSW; Oct 2018; Hb, 240pp, RRP A$50.00). It is available at good bookshops nationally.

It can also be purchased online via »

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February 04th, 2019
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