Directions

1. Roughly chop the chorizo then add to the mixing bowl along with your peeled garlic. Pulverize the mix for 20 seconds / speed 10.

2. Sauté the chorizo mix to remove the oils from the sausage for 2 minutes / 265°F|130°C / speed 2 / stir. Let the mix cool down in the bowl for 5 minutes.

3. Add the butter to the mixing bowl once the chorizo has cooled down. With the butterfly whisk in place. Combine the butter for 1 minute / speed 3 / stir.

4. Remove the butter from the mixing bowl onto some cling film and roll into a sausage shape. Place in the freezer until you are ready to use.

5. Take the butter out when needed, and slice of the amount desired then return it back to the freezer.