Free Recipe Chorizo #2
Recipe Type: M Recipes
Recipe Preparation: chill
Cooking Ingredients for Chorizo #2 Recipe
1-1/2 lb Trimmed pork shoulder or
-loin; 1/2 x1-3/4 strips
1/2 lb Trimmed pork fat; cut
-similarly
1 sm Onion; sliced
2 Cloves (medium) garlic
5 sm Dried red chili
-peppers
3 Cloves
3/4 ts Coriander seed
3/4 ts Cumin seed
2 ts Salt
3/4 ts Paprika
1/2 ts Dried oregano; crumbled
1/8 ts Ground red pepper
1/8 ts Cinnamon
2 tb Red wine vinegar
Chorizo #2 Preparation
(Bon Appetit, March 1981) Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade with onion and garlic. Toast chilies, cloves, coriander and cumin seeds in heavy small skillet over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in vinegar 1 T. at a time. Cover and chill. Stuff sausage mixture into casings. Tie or twist into 8 links 5-6 inches long. Hang in cool spot until dry or refrigerate on a rack, turning occasionally, for about 12-24 hours. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 8
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