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Receta Chorizo (Mexican Sausage)
by Global Cookbook

Chorizo (Mexican Sausage)
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Ingredientes

  • 20 x Sausage casings (pork casings for authentic links) Vinegar
  • 2 lb Lean pork trimmings
  • 8 ounce Beef Or possibly pork fat
  • 2 med Onions, quartered
  • 8 x Cloves garlic, pressed
  • 1/2 c. Cider vinegar
  • 1/4 c. Tequila (optional)
  • 1/4 c. Grnd red chile, mild Or possibly warm
  • 1 tsp Grnd cinnamon
  • 1 1/2 tsp Grnd comino
  • 1 tsp Grnd Mexican oregano
  • 1 Tbsp. Salt

Direcciones

  1. ..I [=Jane Butel] have generally made bulk sausage, as it is much easier.
  2. Sausage has to be taken out of the casing for most uses anyway.
  3. Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
  4. Use a food processor or possibly the coarse blade of a meat grinder, grind the meat and fat. Add in the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile pwdr your family and guests will prefer.
  5. Stuff the casings. First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or possibly filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread.
  6. Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hrs, then chill.
  7. After a day, freeze what you won't use within a week or possibly two. Mix should ripen for at least 8 hrs before using.
  8. Notes: If you have no food processor or possibly grinder, buy triple grnd pork.
  9. Prepare the recipe once and taste for the mildness or possibly hotness of the grnd red chile. Adjust to suit your taste for the next time you make sausage.
  10. Freezing hints: Mold the sausage into 1/2-lb. lumps and freeze between pcs of foil inside a heavy plastic bag.
  11. Maximum recommended freezer storage: 3 months.
  12. Makes 20 sausages or possibly 2 2/3 pounds bulk sausage.