Chorizo (mexican sausage) #2 Recipe

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Chorizo (mexican sausage) #2

Artist:	_	Yield:	9
Categories:	Ham, Meats, Mexican, North American, Pork, Sausages, South American	Rating:	0
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Ingredients:

3	oz	Chiles, New Mexico, dried
1/2	med	Onions, quartered
4		Garlic cloves, minced
2 1/2	tsp	Oregano leaves, crumbed
1/2	cup	Vinegar, wine, red
2 1/4	lbs	Pork, ground
1 1/2	tsp	Salt
1/2	tsp	Cumin, ground
1/2	tsp	Pepper, red, ground

Procedures:

1	"deliciously spicy as a filling, chorizo can also e shaped into sausage patties or links." soak chiles in vinegar until soft (3 hours).
2	Remove stems and seeds.
3	Place chiles, vinegar, and onion in a blender; whirl until smooth.
4	In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper; mix well.
5	Cover and refrigerate for at least 2 hours or until next day.
6	Crumble desired amount of pork mixture into a frying pan over medium-high heat.
7	Cook, stirring, until browned (about 7 minutes).
8	Drain off any fat.
9	Or shape mixture into patties or links and cook until no longer pink inside (about 10 minutes).
10	Makes 8 to 10 servings (2 ?pounds).
11	Per serving: 255 calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg cholesterol, 380 mg sodium.