Chorizo #2
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Chorizo #2
  Meat  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45911. Report a problem with this recipe.
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      Title: Chorizo #2
 Categories: Meat
      Yield: 8 Servings
 
  1 1/2 lb Trimmed pork shoulder or
           -loin; 1/2"x1-3/4" strips
    1/2 lb Trimmed pork fat; cut
           -similarly
      1 sm Onion; sliced
      2    Cloves (medium) garlic
      5 sm Dried red chili
           -peppers
      3    Cloves
    3/4 ts Coriander seed
    3/4 ts Cumin seed
      2 ts Salt
    3/4 ts Paprika
    1/2 ts Dried oregano; crumbled
    1/8 ts Ground red pepper
    1/8 ts Cinnamon
      2 tb Red wine vinegar
 
  Rinse sausage casings and soak in tepid water for 1 hour.  Freeze
  pork and fat 30 minutes, then grind fat through fine blade of grinder
  and pork through coarse blade with onion and garlic.
  
  Toast chilies, cloves, coriander and cumin seeds in heavy small
  skillet over medium-low heat, stirring frequently. Crush coarsely in
  mortar. Stir into meat with salt, paprika, oregano, red pepper and
  cinnamon. Stir in vinegar 1 T. at a time. Cover and chill.
  
  Stuff sausage mixture into casings.  Tie or twist into 8 links 5-6
  inches long.  Hang in cool spot until dry or refrigerate on a rack,
  turning occasionally, for about 12-24 hours.
  




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Recipe ID 45911 (Apr 03, 2005)

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