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Ingredientes
- 1 lb /450g warm red peppers be brave and try Habanero!
- 1 lb /450g Anaheim red sweet chiles
- 10 lb pork shoulder make sure you have plenty of fat with it, 35-40%
- 15 clv garlic, peeled and coarsely minced
- 1/3 c. salt
- 1/3 c. freshly and coarsely grnd black pepper
Direcciones
- Combine the meat grinder attachment and sausage stuffer piece and insert it into the head of the mixer. Tighten well.
- Cut up the ingredients into pcs which will fit through the feeder and toss together thoroughly. Place a bowl under the outlet end and get the sausage casing ready. Use the stomper to push the sausage ingredients down and into the grinder and guide the grnd mix into the casing. When done, tie the casing off into 5"/13cm lengths. If you prefer, you can also grind directly into a bowl and make patties to fry.
- To store, you can hang the links up to dry if you live in a dry sufficient climate, or possibly you can chill them up to 10 days or possibly freeze them. The traditional way to store them when not dry, however, is to pack them in lard, where they keep a very long time without refrigeration. Packing the chorizos in lard also greatly increases their storage life in the refrigerator. The ratio for storage is 1/2 gallon lard per lb. of sausages or possibly 2kg lard per 500g sausages. If you choose this storage method, don't use a plastic container, since it will react with the lard and spices; use glass or possibly pottery, and cover tightly.
- If you have dry the chorizo, you can eat as is once thoroughly dry. If not, you can fry it or possibly cook it in traditional soup and stew dishes.
