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Ingredients:
20 sausage casings (pork casings for a, uthentic lin
1 vinegar
2 lb lean pork trimmings
8 oz beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
1/2 cup cider vinegar
1/4 cup tequila (optional)
1/4 cup ground red chile, mild or hot
1 tsp ground cinnamon
1 1/2 tsp ground comino
1 tsp ground mexican oregano
1 tbsp salt
Instructions:
..I [=Jane Butel] have generally made bulk sausage, as it is much
easier. Sausage has to be taken out of the casing for most uses
anyway.
1. Clean the casings, rinse well with water, then pour vinegar
through them. Set aside.
2. Use a food processor or the coarse blade of a meat grinder, grind
the meat and fat. Add the onions, garlic, vinegar, tequila and
seasonings, using the hotness of chile powder your family and guests
will prefer.
3. Stuff the casings. First cut the casings into 3-ft lengths and
tie one end together. Use either a funnel or filling tube to fill
the lengths. Tie at about 4-inch intervals with heavy thread.
4. Place on a cookie sheet covered with wax paper. Set on the
counter for about 2 hours, then refrigerate.
5. After a day, freeze what you will not use within a week or two.
Mixture should ripen for at least 8 hours before using.
Notes: If you have no food processor or grinder, buy triple ground
pork. Prepare the recipe once and taste for the mildness or hotness
of the ground red chile. Adjust to suit your taste for the next time
you make sausage.
Freezing hints: Mold the sausage into 1/2-pound lumps and freeze
between pieces of foil inside a heavy plastic bag.
Maximum recommended freezer storage: 3 months.
Makes 20 sausages or 2 2/3 pounds bulk sausage.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking
Echo, 7/93
Servings: 20
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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