Spanish style chorizo

Yield: 10 pounds

Measure Ingredient
8 pounds Lean pork, cubed
2 pounds Pork fat, cubed
5 tablespoons Salt
2 tablespoons Fine grind black pepper
3 tablespoons Cayenne
1 tablespoon Coarsley crushed red pepper
2 tablespoons Finely minced garlic
1 teaspoon Cumin seed
1 teaspoon Crushed oregano
2 tablespoons Sugar
1 teaspoon Fennel seed
¼ cup Red wine vinegar
¾ cup Brandy
½ teaspoon Ascorbic acid
1 teaspoon Saltpeter
6 Feet medium hog casings

Grind meat and fat separately through the coarse disk and mix together. Sprinkle remaining ingredients on the meat and mix thoroughly. Cure in the refrigerator 24 hours. Prepare casings, stuff and tie off into 4" links. Hang to dry for about 8 weeks.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-03-94

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