Recipe - Chorizo (Hot Mexican Sausage)

Three fourths teaspoon Cumin seeds
2 teaspoon Crushed red pepper
1 One half teaspoon Corriander seeds
3 Whole cloves
One half teaspoon Sugar
2 One half teaspoon Coarse (kosher) salt
4 teaspoon Paprika
One fourth teaspoon Whole black peppercorns
One half teaspoon Finely minced garlic
1 One fourth pound Lean, trimmed pork,1"dice
Chilled
10 ounce Fresh pork fat, 1/2" dice
Chilled
1/3 cup Robust red wine

Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake
over med. heat until peppers are slightly toasted and seeds begin to
crackle, abt. 1 min. Combine toasted seasonings and remaining dry
seasonings in mill or mortar and grind to coarse texture.

Combine seasonings with garlic in small bowl. Mix meat, fat, and
seasonings in large bowl.

Put half meat mixture and half of wine in food processor and process to
fairly coarse grind. If using grinder, use coarsegrind plate. Process in
two batches. Combine, mix thoroughly, cover and refrigerate for 12 to 24
hrs. Stuff into casings using sausage stuffer, or horn attached to
grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in
cool place, or simply refrigerate for 24 hrs. uncovered. Hold in refrig.
for up to 3 days, or freeze for longer storage.

Cook in your usual manner. Yield: abt. 2 lbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini