Chorizo (Mexican Sausage) (#2181)

Serves
Ready
8
21
Minutes
Prep
Cook
1
Minutes
20
Minutes
Categories
Mexican Pork Sausage
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Ingredients

  • 2 pounds Pork lean, coarse grind
  • 1/4 pound Pork Fat chopped fine
  • 2 tablespoons Paprika
  • 2 tablespoons Chili Powder mild or spicy
  • 1 tsp Black Pepper
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Coriander ground
  • 1/4 tsp Ginger grated
  • 1 tsp Oregano dried, crushed
  • 1 tsp Cumin ground
  • 2 tsp Salt
  • 6 cloves Garlic crushed
  • 1/2 cup Vinegar white
  • 1/2 cup Sherry dry
  • 1 Sausage Casing

Directions

  1. Combine ground pork meat and fat thoroughly.
  2. Add the paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted).
  3. If you use mild chili powder a mild sausage will result. If you use spicy red chili pepper flakes a spicy chorizo will result.
  4. Mix well with hands.
  5. Fry up a small amount and check for seasoning, adjust if desired.
  6. If desired store refrigerated for 1 to 3 days, then freezer or package as desired.
  7. Form into patties and sauté until completely cooked.
  8. Alternatively the mixture may be forced into sausage casing and frozen for later use.
  9. With raw sausage always make sure to thoroughly cook before consumption. Air drying is not recommended.
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