Chorizo (Mexican Sausage) #1
2 lb Pork; lean, coarse grind 1/4 lb Pork fat; chop fine 2 tb Paprika 2 tb Chili powder 1 ts Pepper, black 1/2 ts Cinnamon, ground 1/2 ts Cloves, ground 1/4 ts Coriander, ground
Ingredients
- 2lbpork; lean, coarse grind
- 1/4lbpork fat; chop fine
- 2tbsp paprika
- 2tbsp chili powder
- 1tsp pepper, black
- 1/2tsp cinnamon, ground
- 1/2tsp cloves, ground
- 1/4tsp coriander, ground
Directions
- 1
2 lb Pork
- 2
lean, coarse grind 1/4 lb Pork fat
- 3
chop fine 2 tb Paprika 2 tb Chili powder 1 ts Pepper, black 1/2 ts Cinnamon, ground 1/2 ts Cloves, ground 1/4 ts Coriander, ground 1/4 ts Gi
- 4
grated 1 ts Oregano, dried, crushed 1 ts Cumin, ground 2 ts Salt 6 Garlic cloves
- 5
crushed 1/2 c Vinegar, white 1/2 c Sherry, dry 1 Sausage casing Combine pork meat and fat thoroughly
- 6
Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be subs
- 7
Mix well with hands
- 8
Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days