Recipe - Chorizo Or Chourico

2 teaspoon Salt [a]
One fourth teaspoon Peppper [a]
1 teaspoon Ground chile; cayenne or hot
paprika [a]
One fourth teaspoon Sugar [a]
2 tablespoon Red wine [a]
One fourth teaspoon Liquid Smoke (opt) [a]
1 pound Lean pork; very finely
ground [b]
2 ounce Pork fat; coarsely ground
[b]
2 Garlic cloves; crushed then
minced [b]
Prepared hog casings

From 'The Savory Sausage: A Culinary Tour Around the World", one I make
often. I use it in Sopa de Ajo (Garlic Soup), a sausagestuffed bread
called Hornazo, the amazing Tortilla Gallego (a cold omelet which tastes as
transcendant as the description is boring and is a staple at tapas bars),
and in Paella.

"There are hundreds, perhaps thousands, of dishes made in Spain and
Portugal with these sausages. Use these in any dish requiring spicy smoked
sausage. It's also good cut or sliced up and eaten on top of a slice of bread, along
with pickled vegetables and a glass of dry sherry. If you can't find the
Spanish or Portuguese version, and don't want to make it yourself,
substitute Mexican or South American chorizo for the fresh sausage and good
pepperoni if you want a hard sausage. If you can only find American
breakfast sausage, mix a scant One half teaspoon hot paprika or ground chiles
and 1 chopped garlic clove into each pound bulk sausage."

Mix [a]. Knead together [b] then knead in [a]. Stuff firmly into prepared
casings and tie of in 6" lengths. Prick any air pockets with a pin.

If you've used Liquid Smoke, place sausages on a rack placed on a baking
sheet and bake 3 hours in 200F oven. If you're smoking the sausages rather
than adding Liquid Smoke, smoke at 275F 35 hours. Raw sausage can be
refrigerated 3 days, smoked or baked sausage 1 week. Raw, smoked or cooked
sausage can be frozen for 3 months.
Posted to TNT Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997