The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Chorizo mousse

11 September 2006

- Ingredients

(makes 500g)

About 500g chorizo

Method

- !
Skin the sausage and cut it into 5cm lengths. Put it in the container, cover and freeze to -20°C. Remove the lid. Fit the heavy-duty gold blade on the Pacojet. Put the container with chorizo into the inner sleeve and fit to the machine. Process for four minutes. ### Frozen pastes The Pacojet will also make frozen savoury emulsions and mousselines.
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking