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Peelham Farm is an organic, family-run farm just shy of the Berwickshire Coast in the southern Scottish Borders. In its organic on-farm butchery, smoker and charcuterie workshop, the Peelham Family produces meat from its own organic livestock to make its organic charcuterie, salamis and sausages which we then bring straight to you.
Pork 94.25%*, Paprika*, Salt, Smoked Paprika*, Chilli Powder*, Ground Black Pepper*, Garlic Powder*, Oregano*, Cumin*, Turmeric*. Natural casings.
*= produced to organic standards
Nutritional Information per 100g/ml
Energy (kJ): 1143.0
Energy (kcal): 276.0
Protein (g): 14.1
Carbohydrate (g): 0.8
of which sugars (g): 0
Fat (g): 23.6
of which saturates (g): 9.4
Salt (g): 1.3
These chorizo sausages must be cooked and cannot be eaten raw. Refritgerate up to 5 degC. Use within 3 days of opening. Not suitable for home freezing.
To fry: You can fry the chorizo in a hot frying pan for around 8-10 mins, turning occasionally, till brown all over. The sausage release a lot of fat into the pan, so you don’t need to add much to the pan at the start – just 1 tsp or so to get the chorizo going (and the oil is full of flavour, so you should drizzle that over your meal once you’ve taken the chorizo out of the frying pan).
To grill: Pop them on a rack in the grill pan or on a baking tray if your grill didn’t come with a rack, and grill for 8-10 mins, turning once. The oil will drip down and collect in the tray. If you don’t drizzle it over your dish, keep it in a little dish in the fridge for frying veg (great as a starter for sous) to give a chorizo flavour to a dish.
To cook: Set your oven to 200C/Fan 180C/Gas 6, put the sausages in for 15-20 mins, turning once.