Recipe - Chorizo-Style Sausage

1 pound Belly pork; coarsly minced
1 tablespoon Paprika
2 Cloves garlic; chopped
One half teaspoon Sugar
One half teaspoon Ground coriander
One half teaspoon Salt
One half teaspoon Black pepper
Red wine

Date: Sun, 3 Mar 96 13:41:25 EST

submitted by: mike@mjd.unet.com
Inspired by the Spanish 'chorizo', a spicy cured sausage. All the
ingredients below are only approximate, and can easily be adjusted for
taste.

Mix all the ingredients except the wine together. Slowly add small amounts
of wine to moisten the mixture until it holds together well. (The more fat
in the pork, the less wine will be needed). The mixture can then be rolled
out, or fed through a sausage maker.

Unlike 'real' chorizo, which are cured and can be eated uncooked, these
must be cooked first, like a normal sausage.

~ Mike Downey Ellesmere Port, Cheshire, England

DAVE DAVIDG@CLAM.RUTGERS.EDU

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