Chorizo (spicy sausage)
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Chorizo (spicy sausage)
  Spicy    Sausage  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45916. Report a problem with this recipe.
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      Title: Chorizo (spicy sausage)
 Categories: Meats
      Yield: 1 Servings
 
           About 20 feet pork or beef
           Sausage casings (optional)
  1 1/3 c  Water
    2/3 c  White vinegar
      2 tb Paprika
      5 ts Salt
      4 ts Crushed red pepper
      1 tb Dried oregano
      5    Cloves garlic, minced
      1 ts Coriander seed
      1 ts Ground cumin
      1 ts Whole peppercorns
      6    Whole cloves
      5 lb Untrimmed boneless pork
           Shoulder, cut in 1 1/2 "
           Cubes
     12 oz Pork fat
 
  Rinse sausage casings; soak in water at least 2 hours or overnight. In
  blender container combine the 1 1/3 cups water, vinegar, paprika,
  salt, crushed red pepper, oregano, garlic, coriander, cumin,
  peppercorn, and cloves. Cover; blend till spices are ground. (Or, in
  mortar and pestle, grind crushed red pepper, oregano, garlic,
  coriander cumin, peppercorns, and cloves. Slowly add water, vinegar,
  paprika, and salt; mix well.)
  
  With the coarse blade of meat grinder, grind together untrimmed pork
  and the 12 ounces of pork fat. Add the seasoning mixture; mix will.
  Grind again. Use as bulk sausage or attach sausage stuffer attachment
  to grinder. Using one 3- to 4-foot piece of casing at a time, push
  casing into stuffer, letting some extend beyond end of attachment.
  Using coarse plate of grinder, grind mixture together, allowing it to
  fill the casing. Fill casing till firm but not too full, tying with
  string or twisting when links are 4 to 5 inches long. Wrap and store
  in the refrigerator 3 to 5 days or in the freezer up to one month.
  Makes 6 1/5 pounds.
  
  To cook sausage links: Do not prick. Place links in cold skillet. Add
  1/4 cup cold water. Cover and cook slowly for 5 minutes; drain will.
  Uncover and cook slowly 12 to 15 minutes longer, turning occasionally
  with tongs.
  
  File




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Recipe ID 45916 (Apr 03, 2005)

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