[CH] Chorizo Recipe
Steve M Duddy (timetiles@icon.co.za)
Sat, 2 Sep 2000 15:51:32 +0200
Have tried and was good:
Chorizo
To make four pounds of chorizos
5 feet medium hog casings
3 pounds lean pork butt, cubed
1 pound pork fat, cubed
4 teaspoons coarse salt
2 teaspoons fresh ground black pepper
4 teaspoons cayenne pepper (or add ground chile stuff now)
1 teaspoon red pepper, coarsely ground (see above)
3 large cloves garlic, finely chopped
3 teaspoons red wine vinegar
1/4 cup dry red wine
2 tablespoons brandy
1 teaspoon fennel seed
1) Prepare the casings. (If you need to ask you probably shouldn't be doing
this. First time sausage makers would be happier trying my country sausage
recipe, all inquiries answered).
2) Grind the meat and fat together through a course disk.
3) Mix the remaining ingredients into the ground meat with your hands.
4) Place the mixture in a large covered pan in the refrigerator for three or
four hours. This gives the wine and brandy a chance to extract the flavors
from the herbs and spices and for the meat to absorb some of the liquid.
5) Stuff the casings and twist off into three or four inch links.
Refrigerate and use within three or four days, or freeze.