Chorizo (hot mexican sausage) Recipe

Home -> [Entrees, Meats, Mexican, North American, South American] -> [Chorizo (hot mexican sausage) Recipe]

Chorizo (hot mexican sausage)

Artist:	_	Yield:	1
Categories:	Entrees, Meats, Mexican, North American, South American	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

3/4	tsp	Cumin seeds
2	tsp	Crushed red pepper
1 1/2	tsp	Corriander seeds
3		Whole cloves
1/2	tsp	Sugar
2 1/2	tsp	Coarse (kosher) salt
4	tsp	Paprika
1/4	tsp	Whole black peppercorns
1/2	tsp	Finely minced garlic
1 1/4	lbs	Lean, trimmed pork, 1"dice>>>
		Chilled
10	oz	Fresh pork fat, ? dice>>>
		Chilled
1/3	cup	Robust red wine

Procedures:

1	Combine cumin, red pepper, corriander and cloves in sm.
2	Saucepan and shake over med. heat until peppers are slightly toasted and seeds begin to crackle, abt.
3	1 min. combine toasted seasonings and remaining dry seasonings in mill or mortar and grind to coarse texture.
4	Combine seasonings with garlic in small bowl.
5	Mix meat, fat, and seasonings in large bowl.
6	Put half meat mixture and half of wine in food processor and process to fairly coarse grind.
7	If using grinder, use coarse-grind plate.
8	Process in two batches.
9	Combine, mix thoroughly, cover and refrigerate for 12 to 24 hrs.
10	Stuff into casings using sausage stuffer, or horn attached to grinder.
11	Tie links in 3 to 4 inch links.
12	Allow chorizos to dry to touch in cool place, or simply refrigerate for 24 hrs.
13	Uncovered.
14	Hold in refrig.
15	For up to 3 days, or freeze for longer storage.
16	Cook in your usual manner.
17	Yield: abt. 2 lbs