on 10/24/02 9:43 PM, Nels Peterson family at npkp4jp@polarcomm.com wrote: > Friends and neighbors > > We're getting a pork done next week, the butcher plant is going to grind the > trim and we're going to make our own sausage -- any good chorizo recipes out > there? Here is the recipe I use. It is very simple (and tasty too). 1 lb ground pork 1/4 cup ground New Mexico chile (or a mixture of New Mex and ancho) 1/4 cup red wine vinegar 1 tsp salt 1/2 tsp Mexican oregano 1/4 tsp ground cinnamon pinch ground clove 2 cloves garlic crushed and minced Combine all of the ingredients in a bowl. Cover and store in the refrigerator for 3 days. Cook as you would ground beef, but use med-low heat. If you are not going to use it right away, you will probably want to freeze it. I like to wrap individual servings in waxed paper and freeze them in a Ziploc. Ground piquin or de arbol work well for added heat. Enjoy, John Lilly