Yield: 24 Servings
|5 pounds||Untrimmed boned pork shoulder; 1\" cubes|
|3 tablespoons||Red chili powder|
|2 tablespoons||Hot paprika|
|1 tablespoon||Minced garlic|
|1 tablespoon||Dried red chili flakes|
|1 teaspoon||Dried oregano; crumble (up to)|
|10 \N||Feet hog sausage casings|
|1 tablespoon||White vinegar|
|¼ cup||Tequila or water|
|3 tablespoons||Red wine vinegar|
(Bon Appetit, May 1986)
Combine pork, chili powder, salt, paprika, garlic, chili flakes and oregano in large bowl. Cover mixture and marinate in refrigerator overnight.
Soak casings in cold water mixed with distilled vinegar 1 hour.
Rinse. Slip one end of casing over faucet and run cold water through.
Clip out or tie closed any sections with holes. Soak in cold water while preparing filling.
Coarsely grind pork misture in meat grinder or processor. Return to bowl. Make well in center of meat mixture. Add tequila and red wine vinegar to well; knead into meat.
Attach stuffing horn to grinder. (casing can also be stuffed with pastry bag fitted with ½ inch plain tip, or a kitchen store will have a small metal sausage stuffing horn for a few dollars). Wring out casings and place one end over horn. Gradually push all of casing onto horn, leaving 6 inch overhang. Tie knot in overhang. With one hand, feed meat mixture into grinder. Meanwhile, anchor casing on top of horn with thumb of other hand, allowing casing to unroll as mixture is extruded. Stop occasionally to mold meat. Pierce any air bubbles with fine needle. Do not pack too full or sausage will burst as filling expands during cooking. Remove horn and knot casing. Knot 3 inch pieces of string around sausage at 4 inch intervals. Cut into individual sausages. Place on paper-towel lined pan and refrigerate uncovered overnight.
Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST From Glen Hosey's Recipe Collection Program, hosey@...