Chorizo (mexican Sausage) #1 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork, lean, coarse grind
1/4 lbs: Pork fat, chop fine
2 tbsp: Paprika,
2 tbsp: Chili powder,
1 tsp: Pepper, black
1/2 tsp: Cinnamon, ground
1/2 tsp: Cloves, ground
1/4 tsp: Coriander, ground
1/4 tsp: Ginger, grated
1 tsp: Oregano, dried, crushed
1 tsp: Cumin, ground
2 tsp: Salt,
6: Garlic cloves, crushed
1/2 cup: Vinegar, white
1/2 cup: Sherry, dry
1: Sausage casing,
Directions:
Combine pork meat and fat thoroughly. Add paprila, chili powder,
pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic,
salt, vinegar and sherry (brandy may be substituted). Mix well with
hands. Mixture may be stored in a crock in cool place for twenty-four
hours, or better, for 2 or 3 days. Form into patties and saute.
Alternatively the mixture may be forced into sausage casing and
hung to dry in a cool place. This is best done in cold weather and
hung in a breezy place to aid in drying.
Unknown source.
Source from luhu.jp
pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic,
salt, vinegar and sherry (brandy may be substituted). Mix well with
hands. Mixture may be stored in a crock in cool place for twenty-four
hours, or better, for 2 or 3 days. Form into patties and saute.
Alternatively the mixture may be forced into sausage casing and
hung to dry in a cool place. This is best done in cold weather and
hung in a breezy place to aid in drying.
Unknown source.
Source from luhu.jp