Chorizo #3
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Chorizo #3
  Meat  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45912. Report a problem with this recipe.
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      Title: Chorizo #3
 Categories: Meat
      Yield: 24 Servings
 
      5 lb Untrimmed boned pork
           -shoulder; 1" cubes
      3 tb Red chili powder
      3 tb Salt
      2 tb Hot paprika
      1 tb Minced garlic
      1 tb Dried red chili flakes
      1 ts Dried oregano; crumble
      8    -(up to)
     10    Feet hog sausage casings
      1 tb White vinegar
    1/4 c  Tequila or water
      3 tb Red wine vinegar
 
  Combine pork, chili powder, salt, paprika, garlic, chili flakes and
  oregano in large bowl. Cover mixture and marinate in refrigerator
  overnight.
  
  Soak casings in cold water mixed with distilled vinegar 1 hour.
  Rinse. Slip one end of casing over faucet and run cold water through.
  Clip out or tie closed any sections with holes. Soak in cold water
  while preparing filling.
  
  Coarsely grind pork misture in meat grinder or processor. Return to
  bowl. Make well in center of meat mixture. Add tequila and red wine
  vinegar to well; knead into meat.
  
  Attach stuffing horn to grinder. (casing can also be stuffed with
  pastry bag fitted with 1/2 inch plain tip, or a kitchen store will
  have a small metal sausage stuffing horn for a few dollars). Wring
  out casings and place one end over horn. Gradually push all of casing
  onto horn, leaving 6 inch overhang. Tie knot in overhang. With one
  hand, feed meat mixture into grinder. Meanwhile, anchor casing on top
  of horn with thumb of other hand, allowing casing to unroll as
  mixture is extruded. Stop occasionally to mold meat. Pierce any air
  bubbles with fine needle. Do not pack too full or sausage will burst
  as filling expands during cooking. Remove horn and knot casing. Knot
  3 inch pieces of string around sausage at 4 inch intervals. Cut into
  individual sausages. Place on paper-towel lined pan and refrigerate
  uncovered overnight.
  




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Recipe ID 45912 (Apr 03, 2005)

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