Chorizos (mexican sausage)

Yield: 10 servings

Measure Ingredient
2 pounds Pork tenderloin (ground ok)
5 Chiles anchos
½ teaspoon Coriander seeds (toasted)
½ teaspoon Peppercorns
⅛ teaspoon Cumin seeds
2 tablespoons Sweet paprika
⅔ cup Mild white vinegar
½ pounds Pork fat
2 Chilies pasilla
3 Cloves
½ teaspoon Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2½ teaspoon Salt
2 fluid ounce Vodka (if wanted)

Chop the meat roughly, (or purchase ground pork), together with the fat.

Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp.

Grind the spices together withe the chilies.

Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands.

Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.

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