Chorizo (hot mexican sausage)

Yield: 1 servings

Measure Ingredient
¾ teaspoon Cumin seeds
2 teaspoons Crushed red pepper
1½ teaspoon Corriander seeds
3 \N Whole cloves
½ teaspoon Sugar
2½ teaspoon Coarse (kosher) salt
4 teaspoons Paprika
¼ teaspoon Whole black peppercorns
½ teaspoon Finely minced garlic
1¼ pounds Lean, trimmed pork,1\"dice>>>
\N \N Chilled
10 ounces Fresh pork fat, 1/2\" dice>>>
\N \N Chilled
⅓ cup Robust red wine

Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake over med. heat until peppers are slightly toasted and seeds begin to crackle, abt. 1 min. Combine toasted seasonings and remaining dry seasonings in mill or mortar and grind to coarse texture.

Combine seasonings with garlic in small bowl. Mix meat, fat, and seasonings in large bowl.

Put half meat mixture and half of wine in food processor and process to fairly coarse grind. If using grinder, use coarse-grind plate.

Process in two batches. Combine, mix thoroughly, cover and refrigerate for 12 to 24 hrs. Stuff into casings using sausage stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in cool place, or simply refrigerate for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze for longer storage.

Cook in your usual manner. Yield: abt. 2 lbs.

Similar recipes