Chorizo (hot mexican sausage)
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Chorizo (hot mexican sausage)
  Mexican    Sausage  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45914. Report a problem with this recipe.
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      Title: Chorizo (hot mexican sausage)
 Categories: Meats, Main dish
      Yield: 1 Servings
 
    3/4 ts Cumin seeds
      2 ts Crushed red pepper
  1 1/2 ts Corriander seeds
      3    Whole cloves
    1/2 ts Sugar
  2 1/2 ts Coarse (kosher) salt
      4 ts Paprika
    1/4 ts Whole black peppercorns
    1/2 ts Finely minced garlic
  1 1/4 lb Lean, trimmed pork,1"dice>>>
           Chilled
     10 oz Fresh pork fat, 1/2" dice>>>
           Chilled
    1/3 c  Robust red wine
 
  Combine cumin, red pepper, corriander and cloves in sm. saucepan and
  shake over med. heat until peppers are slightly toasted and seeds
  begin to crackle, abt. 1 min. Combine toasted seasonings and
  remaining dry seasonings in mill or mortar and grind to coarse
  texture.
  
  Combine seasonings with garlic in small bowl.  Mix meat, fat, and
  seasonings in large bowl.
  
  Put half meat mixture and half of wine in food processor and process
  to fairly coarse grind.  If using grinder, use coarse-grind plate.
  Process in two batches. Combine, mix thoroughly, cover and
  refrigerate for 12 to 24 hrs.  Stuff into casings using sausage
  stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links.
  Allow chorizos to dry to touch in cool place, or simply refrigerate
  for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze
  for longer storage.
  
  Cook in your usual manner.  Yield:  abt. 2 lbs.
  




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Recipe ID 45914 (Apr 03, 2005)

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