Mexican Chorizo Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1: 4 1/2 lb pork roast, boned
And cubed,
1: Onion, finely chopped
3 tbsp: Red wine vinegar,
1 1/2 tbsp: Red pepper,
1 1/2 tbsp: Black pepper, coarse ground
2 tbsp: Salt,
2 tbsp: Brandy,
1 tbsp: Red pepper flakes,
1 tbsp: Fennel seeds,
5 Cloves: garlic, minced
1 tsp: Cumin, ground
6: To 9, feet pork sausage
Casing,
Directions:
Grind pork coarsely into a large mixing bowl. Then next 10 ingredients; mix
well. Grind mixture again. Cover and refrigerate 4 hours.
Stuff casings, according to instructions. Twist casings and tie into 8"
links. To cook, place half the links in a large skillet; pierce with a
needle 3 or 4 times. Add 1/4 cup water, cover and simmer 10 minutes.
Uncover and cook over low heat, turning frequently until water evaporates.
Slice and serve warm.
Sausages may also be refrigerated 3 or 4 days or frozen.
Source: File/MAINMEX1.ZIP
From: Sallie Krebs Date: 04-29 Cooking
Source from luhu.jp
well. Grind mixture again. Cover and refrigerate 4 hours.
Stuff casings, according to instructions. Twist casings and tie into 8"
links. To cook, place half the links in a large skillet; pierce with a
needle 3 or 4 times. Add 1/4 cup water, cover and simmer 10 minutes.
Uncover and cook over low heat, turning frequently until water evaporates.
Slice and serve warm.
Sausages may also be refrigerated 3 or 4 days or frozen.
Source: File/MAINMEX1.ZIP
From: Sallie Krebs Date: 04-29 Cooking
Source from luhu.jp