Chorizo (Mexican Sausage) No1 Recipe

Mexican Recipes To-Go

Mexican Pork Recipes

Ingredients:

2 lb pork, lean, coarse grind
1/4 lb pork fat, chop fine
2 tbsp paprika
2 tbsp chili powder
1 tsp pepper, black
1/2 tsp cinnamon, ground
1/2 tsp cloves, ground
1/4 tsp coriander, ground
1/4 tsp ginger, grated
1 tsp oregano, dried, crushed
1 tsp cumin, ground
2 tsp salt
6 garlic cloves, crushed
1/2 cup vinegar, white
1/2 cup sherry, dry
1 sausage casing

Instructions:

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 saute.
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.
Unknown source.

Servings: 8

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Never eat more than you can lift. Miss Piggy

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