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1 lb Belly pork; coarsly minced
1 tb Paprika
2 Cloves garlic; chopped
1/2 ts Sugar
1/2 ts Ground coriander
1/2 ts Salt
1/2 ts Black pepper
Mix all the ingredients except the wine together. Slowly add small amounts of wine to moisten the mixture until it holds together well. (The more fat in the pork, the less wine will be needed). The mixture can then be rolled out, or fed through a sausage maker.
Unlike 'real' chorizo, which are cured and can be eated uncooked, these must be cooked first, like a normal sausage.
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