Mexican chorizo
9 servings
Ingredients
| Quantity | 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 | |
Directions
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