Re: [CH] Chorizo
John Lilly (habyday@earthlink.net)
Fri, 25 Oct 2002 20:56:56 -0500
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