Chorizo Making Kit With Machine


Make your own delicious Spanish-style sausages with this chorizo making kit, which includes the sausage machine. The kit will give you punchy, spiced sausages packed with paprika and chilli – ready to eat after just 5-8 days of drying. The kit has everything you need apart from fresh meat and red wine.

To make the chorizo, follow the detailed instructions on the pack. But to give a quick overview, you simply mix the chorizo cure mix with pork mince and bacon fat (or lardons), and blend with plenty of chilled red wine. Once filled, the sausages will take around a week to cure, and then you can tuck into your homemade chorizo.

The sausage machine parts (not base) are dishwasher safe and easy to clean. The machine has a very good suction base, which keeps it stable on smooth surfaces.

The chorizo making kit contains: 

  • Chorizo Curing Mix 150g
  • Dry Beef Edible Collagen Casing (enough for around 10 Dry Cure Chorizo loops)
  • Butcher's Twine for Hanging
  • Set of 3 sized Sausage Filling Tubes
  • Suction base mincing and filling machine
  • Step by step instructions 

Store at room temperature away from heat and moisture.

Ingredients: Spices, nitrite salt (salt not iodate, curing preservative e250), dextrose, smoke flavour, separating agent.


Delivery Option Price
EVRi Economy ? £3.99 (or FREE for orders over £50)
Express ? £6.99 (or FREE for orders over £100)
Signature Required ? £6.99 (or FREE for orders over £50)*
Weekend Delivery ? £6.99 (or FREE for orders over £100)
Large Item Delivery ? £29.99 (or FREE for orders over £100)
For international and other delivery information please see our Delivery page


These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.