Uncle Beef

Chorizo Links

£2.50
£2.50
Sale
Pack Size

Chorizo Links

Full product description

Smoky, punchy and seriously moreish, our chorizo links bring bright paprika heat and garlicky depth to any plate. Coarse-ground pork in natural casings, seasoned the Spanish way for that deep red colour and sizzle. Pan, oven or BBQ—they brown fast with snappy skins and a juicy centre. Serve whole, slice into stews and paella, or crumble into pasta and brunch dishes for instant flavour.

Why you’ll love it

  • Smoky paprika & garlic for bold, sunny flavour

  • Coarse butcher’s grind for a proper bite

  • Pan, oven, BBQ or air fryer friendly

  • Brilliant whole, sliced, or crumbled into sauces and trays

Product & blend details

  • Pork sausages in natural casings

  • Seasoned with paprika (incl. smoked), garlic, pepper and gentle spice; may include a touch of vinegar for balance (recipe may vary by batch)

  • Fresh, never previously frozen (unless stated on pack)

  • Allergen & ingredient info: seasoning may contain sulphites—please check the label

How to cook (quick guide)

  1. Pan-fry: Medium heat with a little oil; 10–14 mins, turning often until evenly browned and cooked through.

  2. Oven: 200°C (fan 180°C) on a rack 15–20 mins; turn once for colour.

  3. Air fryer: 190°C 10–12 mins, shake/turn halfway.

  4. BBQ: Medium heat 10–14 mins, lid down if possible; turn gently.
    Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

  • Tapas plate: sliced with olives, manchego and crusty bread

  • Paella or rice tray-bake with peppers and onions

  • Pasta: crumble with tomatoes, fennel and a splash of cream

  • Brunch hash: potatoes, peppers, eggs and herbs

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Avoid piercing the skins to keep them juicy

FAQs

Are they very spicy?
Warm and smoky–paprika led with gentle heat—flavour first, not blow-your-head-off.

Cook whole or slice?
Either—whole for bangers, sliced/crumbled to power up stews, pasta and eggs.

Skin on or off for crumbling?
Remove the casing, brown hard, then simmer into sauces.

Fresh or cured?
These are fresh cooking chorizo-style links—cook thoroughly before eating.