Mexican chorizo

Yield: 9 servings

Measure Ingredient
1 pounds To 4 1/2 lb pork roast, boned and cubed
1 Onion, finely chopped
3 tablespoons Red wine vinegar
1½ tablespoon Red pepper
1½ tablespoon Black pepper, coarse ground
2 tablespoons Salt
2 tablespoons Brandy
1 tablespoon Red pepper flakes
1 tablespoon Fennel seeds
5 Cloves garlic, minced
1 teaspoon Cumin, ground
6 To 9 - feet pork sausage casing

Grind pork coarsely into a large mixing bowl. Then next 10 ingredients; mix well. Grind mixture again. Cover and refrigerate 4 hours. Stuff casings, according to instructions. Twist casings and tie into 8" links. To cook, place half the links in a large skillet; pierce with a needle 3 or 4 times. Add ¼ cup water, cover and simmer 10 minutes. Uncover and cook over low heat, turning frequently until water evaporates. Slice and serve warm. Sausages may also be refrigerated 3 or 4 days or frozen.

Source: File/MAINMEX1.ZIP

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