Chorizo (spicy sausage)

Yield: 1 Servings

Measure Ingredient
\N \N About 20 feet pork or beef
\N \N Sausage casings (optional)
1⅓ cup Water
⅔ cup White vinegar
2 tablespoons Paprika
5 teaspoons Salt
4 teaspoons Crushed red pepper
1 tablespoon Dried oregano
5 \N Cloves garlic, minced
1 teaspoon Coriander seed
1 teaspoon Ground cumin
1 teaspoon Whole peppercorns
6 \N Whole cloves
5 pounds Untrimmed boneless pork
\N \N Shoulder, cut in 1 1/2 \"
\N \N Cubes
12 ounces Pork fat

Rinse sausage casings; soak in water at least 2 hours or overnight. In blender container combine the 1⅓ cups water, vinegar, paprika, salt, crushed red pepper, oregano, garlic, coriander, cumin, peppercorn, and cloves. Cover; blend till spices are ground. (Or, in mortar and pestle, grind crushed red pepper, oregano, garlic, coriander cumin, peppercorns, and cloves. Slowly add water, vinegar, paprika, and salt; mix well.)

With the coarse blade of meat grinder, grind together untrimmed pork and the 12 ounces of pork fat. Add the seasoning mixture; mix will.

Grind again. Use as bulk sausage or attach sausage stuffer attachment to grinder. Using one 3- to 4-foot piece of casing at a time, push casing into stuffer, letting some extend beyond end of attachment.

Using coarse plate of grinder, grind mixture together, allowing it to fill the casing. Fill casing till firm but not too full, tying with string or twisting when links are 4 to 5 inches long. Wrap and store in the refrigerator 3 to 5 days or in the freezer up to one month.

Makes 6 ⅕ pounds.

To cook sausage links: Do not prick. Place links in cold skillet. Add ¼ cup cold water. Cover and cook slowly for 5 minutes; drain will.

Uncover and cook slowly 12 to 15 minutes longer, turning occasionally with tongs.


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