The great Mexican Chorizo Sausage dry cured & smoked for the boldest of flavours to come out in just the thinnest of slices. Seasoned with garlic & smoked paprika, it makes for the ultimate barbequed & grilled sausage or toss in to make a lip-smacking Chorizo Shakshuka.

Cooking Suggestions – Best baked in an oven. Otherwise, boil the sausage for 4 -5 minutes & then sauté on a pan. Grilling works well too. Recommended to not break the links before boiling, break them after sautéing only to ensure the natural casings do not tear open.

Weight – 250g