If chorizo sausage doesn’t agree with you, you can make your own version.

Gluten, dairy, egg and nut free

Serves 6


  • 1kg mince. Pork and veal mince is great, but you can use any mice you have.
  • 4 cloves garlic, crushed
  • 3 Tbsp. paprika
  • ½ red onion, grated
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander seeds
  • ½ tsp. sea salt flakes
  • ¼ tsp. white pepper
  • ¹⁄8 tsp. cayenne pepper
  • 1 tsp. celery salt
  • 1 Tbsp. dried oregano
  • ¼ tsp. chilli powder (optional)


  • Using your hands, mix all ingredients in a large mixing bowl. make sure all ingredients are mixed in well with the mince.
  • Using damp hands, roll a small ball into sausage shapes and then flatten with 2 fingers.
  • Heat a grill plate, BBQQ or large frying pan on high heat. Make sure it has reached a very hot temperature.
  • Lightly grease the plate or pan with olive oil.
  • Place each patty onto the heat and press down a little. Cook on one side until well browned (approx 4 for 5 minutes).
  • Turn the patties to cook on the other side. Cook on this side for another 4 or 5 minutes until cooked through the middle. Don’t cook too long and over cook them or they may become dry.
  • Serve with salad, vegetables and /or rice.


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