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Chorizo (Mexican Sausage) #2

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      Title: CHORIZO (MEXICAN SAUSAGE) #2
 Categories: Sausage, Mexico, Groundmeats, Ham/pork, Submitted
      Yield: 9 Servings
 
      3 oz Chiles, New Mexico, dried
    1/2 md Onions; quartered
      4    Garlic cloves; minced
  2 1/2 ts Oregano leaves; crumbed
    1/2 c  Vinegar, wine, red
  2 1/4 lb Pork, ground
  1 1/2 ts Salt
    1/2 ts Cumin, ground
    1/2 ts Pepper, red, ground
 
    "Deliciously spicy as a filling, chorizo can also e shaped into
  sausage patties or links."
    Soak chiles in vinegar until soft (3 hours).  Remove stems and
  seeds.
    Place chiles, vinegar, and onion in a blender; whirl until smooth.
  In a large bowl, combine chile puree, pork, garlic, salt, oregano,
  cumin, and ground red pepper; mix well. Cover and refrigerate for at
  least 2 hours or until next day.  Crumble desired amount of pork
  mixture into a frying pan over medium-high heat. Cook, stirring,
  until browned (about 7 minutes). Drain off any fat. Or shape mixture
  into patties or links and cook until no longer pink inside (about 10
  minutes). Makes 8 to 10 servings (2 1/4 pounds).  Per serving: 255
  calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
  cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic &
  Contemporary Recipes. MM by Lyn
 
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