Chorizo (Mexican Sausage) #1

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation1 day 10 min
Cooking20 minutes
Ready In1 day 30 min

Ingredients

2 pounds pork lean, coarse grind
1/4 pound pork fat chopped fine
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/4 teaspoon coriander ground
1/4 teaspoon ginger grated
1 teaspoon oregano dried, crushed
1 teaspoon cumin ground
2 teaspoons salt
6 cloves garlic crushed
1/2 cup vinegar white
1/2 cup sherry dry
1 each sausage casing

Directions

Combine pork meat and fat thoroughly.

Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted).

Mix well with hands.

Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days.

Form into patties and sauté.

Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place.

This is best done in cold weather and hung in a breezy place to aid in drying.

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Lancelot

Member Review

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Baked Fish Fillet

Good for all fish fillets! Lance

Reviewed by Lancelot