Chorizo-style sausage

Yield: 8 Servings

Measure Ingredient
1 pounds Belly pork; coarsly minced
1 tablespoon Paprika
2 \N Cloves garlic; chopped
½ teaspoon Sugar
½ teaspoon Ground coriander
½ teaspoon Salt
½ teaspoon Black pepper
\N \N Red wine

Date: Sun, 3 Mar 96 13:41:25 EST submitted by: mike@...

Inspired by the Spanish 'chorizo', a spicy cured sausage. All the ingredients below are only approximate, and can easily be adjusted for taste.

Mix all the ingredients except the wine together. Slowly add small amounts of wine to moisten the mixture until it holds together well. (The more fat in the pork, the less wine will be needed). The mixture can then be rolled out, or fed through a sausage maker.

Unlike 'real' chorizo, which are cured and can be eated uncooked, these must be cooked first, like a normal sausage.

~- Mike Downey -- Ellesmere Port, Cheshire, England DAVE <DAVIDG@...>


From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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