Yield: 8 Servings
|1½ pounds||Trimmed pork shoulder or loin; 1/2\"x1-3/4\" strips|
|½ pounds||Trimmed pork fat; cut similarly|
|1 small||Onion; sliced|
|2 \N||Cloves (medium) garlic|
|5 smalls||Dried red chili peppers|
|¾ teaspoon||Coriander seed|
|¾ teaspoon||Cumin seed|
|½ teaspoon||Dried oregano; crumbled|
|⅛ teaspoon||Ground red pepper|
|2 tablespoons||Red wine vinegar|
(Bon Appetit, March 1981)
Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade with onion and garlic.
Toast chilies, cloves, coriander and cumin seeds in heavy small skillet over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in vinegar 1 T. at a time. Cover and chill.
Stuff sausage mixture into casings. Tie or twist into 8 links 5-6 inches long. Hang in cool spot until dry or refrigerate on a rack, turning occasionally, for about 12-24 hours.
Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST From Glen Hosey's Recipe Collection Program, hosey@...