Chorizo (mexican sausage) #1

Yield: 8 Servings

Measure Ingredient
2 pounds Pork; lean, coarse grind
¼ pounds Pork fat; chop fine
2 tablespoons Paprika
2 tablespoons Chili powder
1 teaspoon Pepper, black
½ teaspoon Cinnamon, ground
½ teaspoon Cloves, ground
¼ teaspoon Coriander, ground
¼ teaspoon Ginger; grated
1 teaspoon Oregano, dried, crushed
1 teaspoon Cumin, ground
2 teaspoons Salt
6 \N Garlic cloves; crushed
½ cup Vinegar, white
½ cup Sherry, dry
1 \N Sausage casing

Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. Form into patties and saute.

Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in drying.

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