| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Belly pork; coarsly minced |
| 1 |
tb |
Paprika |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
|
|
Red wine |
INSTRUCTIONS
Date: Sun, 3 Mar 96 13:41:25 EST
submitted by: mike@mjd.u-net.com
Inspired by the Spanish 'chorizo', a spicy cured sausage. All the
ingredients below are only approximate, and can easily be adjusted for
taste.
Mix all the ingredients except the wine together. Slowly add small amounts
of wine to moisten the mixture until it holds together well. (The more fat
in the pork, the less wine will be needed). The mixture can then be rolled
out, or fed through a sausage maker.
Unlike 'real' chorizo, which are cured and can be eated uncooked, these
must be cooked first, like a normal sausage.
~- Mike Downey -- Ellesmere Port, Cheshire, England
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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