Recipe - Mexican Style Chorizo

2 pound Boneless pork butt or
shoulder
1 Clove garlic
2 tablespoon Chile powder
1 tablespoon Paprika
2 teaspoon Mexican oregano; well
crumbled
1 teaspoon Coarse salt (I use Margarita
salt)
Three fourths teaspoon Ground cumin
One half teaspoon Ground Cayenne chile
One fourth cup Red wine vinegar
Enough pork fat if necessary
to make a 2to1 meat to
fat ratio

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan
or cookie sheet and place in the freezer to chill (not long enough to
freeze, just long enough to become firm). Grind the meat and fat together
twice, using a coarse blade. Remove the skin from the garlic clove, finely
dice it, spinkle it with coarse salt, and crush it with the back of a
dinner fork. Add garlic and spices to the wine vinegar and knead it well
into the meat/fat mixture. Cover and refrigerate at least a couple of hours
or overnight. The sausage can be stuffed into prepared casings or formed
into patties or appropriate size bulk portions and refrigerated for up to 3
days before use after which any remaining should be frozen.

Pork sausage (and chorizo in particular) don't stand up too well to lengthy
freezing and should be used up within 2 or 3 months.

BTW Even though fennel seed is more typical in Italian sausage (usually
whole), I add some CRUSHED fennel seed to my chorizo...

Rich McCormack (Poway, CA) macknet@cts.com aka rmccormack@aol.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.