Chorizo (mexican sausage)
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Chorizo (mexican sausage)
  Mexican    Sausage    Pork  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45915. Report a problem with this recipe.
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      Title: Chorizo (mexican sausage)
 Categories: Pork, Mexican, Meats
      Yield: 20 Servings
 
     20    Sausage casings (pork
           -casings for authentic
           -links)
           Vinegar
      2 lb Lean pork trimmings
      8 oz Beef OR pork fat
      2 md Onions, quartered
      8    Cloves garlic, pressed
    1/2 c  Cider vinegar
    1/4 c  Tequila (optional)
    1/4 c  Ground red chile, mild OR
           -hot
      1 ts Ground cinnamon
  1 1/2 ts Ground comino
      1 ts Ground Mexican oregano
      1 tb Salt
 
  ..I [=Jane Butel] have generally made bulk sausage, as it is much
  easier. Sausage has to be taken out of the casing for most uses
  anyway.
  
  1.  Clean the casings, rinse well with water, then pour vinegar
  through them.  Set aside.
  
  2.  Use a food processor or the coarse blade of a meat grinder, grind
  the meat and fat.  Add the onions, garlic, vinegar, tequila and
  seasonings, using the hotness of chile powder your family and guests
  will prefer.
  
  3.  Stuff the casings.  First cut the casings into 3-ft lengths and
  tie one end together.  Use either a funnel or filling tube to fill
  the lengths. Tie at about 4-inch intervals with heavy thread.
  
  4.  Place on a cookie sheet covered with wax paper. Set on the
  counter for about 2 hours, then refrigerate.
  
  5.  After a day, freeze what you will not use within a week or two.
  Mixture should ripen for at least 8 hours before using.
  
  Notes:  If you have no food processor or grinder, buy triple ground
  pork. Prepare the recipe once and taste for the mildness or hotness
  of the ground red chile. Adjust to suit your taste for the next time
  you make sausage.
  
  Freezing hints: Mold the sausage into 1/2-pound lumps and freeze
  between pieces of foil inside a heavy plastic bag.
  
  Maximum recommended freezer storage:  3 months.
  
  Makes 20 sausages or  2 2/3 pounds bulk sausage.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared 




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Recipe ID 45915 (Apr 03, 2005)

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