Fiery Hot Chorizo Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Crushed red chile,
3/4 tsp: Coarsely black pepper,
1 lbs: Pork butt, ground
2 tsp: Brown sugar,
1 lbs: Beef chuck, ground
1 1/2 tsp: Dried oregano,
1/4 tsp: Liquid smoke,
1 tsp: Ground cumin,
3 tbsp: Wine vinegar,
1 tsp: Paprika, optional, (for
2: Garlic cloves, crushed
-color),
1 tsp: Salt,
Directions:
Combine all ingredients together, using your hands to mix well.
Refrigerate for at least 30 minutes. Fill the casings and twist into
8 inch links or make patties. To cook, boil in a skillet in a small
amount of water for 5 seconds and then fry until brown in a skillet,
adding a little oil if necessary.
FROM: Stephanie Dicamillo, Jul-13-90 10:21am Source: July/August
issue of Chile Pepper magazine
Source from luhu.jp
Refrigerate for at least 30 minutes. Fill the casings and twist into
8 inch links or make patties. To cook, boil in a skillet in a small
amount of water for 5 seconds and then fry until brown in a skillet,
adding a little oil if necessary.
FROM: Stephanie Dicamillo, Jul-13-90 10:21am Source: July/August
issue of Chile Pepper magazine
Source from luhu.jp