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Chorizo (Mexican Sausage) #1

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      Title: CHORIZO (MEXICAN SAUSAGE) #1
 Categories: Mexico, Ham/pork, Groundmeats, Sausage, Submitted
      Yield: 8 Servings
 
      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
    1/4 ts Ginger; grated
      1 ts Oregano, dried, crushed
      1 ts Cumin, ground
      2 ts Salt
      6    Garlic cloves; crushed
    1/2 c  Vinegar, white
    1/2 c  Sherry, dry
      1    Sausage casing
 
    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.
 
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