How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	8	Servings

INGREDIENTS

Garlic clove; or more; crush

INSTRUCTIONS

2 lb Pork; lean; coarse grind
1/4 lb Pork fat; chop fine
2 tb Paprika
2 tb Pasilla chili powder
1 ts Pepper; black; coarse
1/2 ts Cinnamon; ground
1/2 ts Cloves; ground
1/4 ts Coriander seed; ground
1/4 ts Ginger; fresh; grated
1 ts Oregano; dried; crushed
1 ts Cumin; ground
2 ts Salt
1/2 c  Vinegar; white
1/2 c  Sherry; dry
Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper,
cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar
and sherry (brandy may be substituted). Mix well with hands. Mixture may be
stored in a crock in cool place for twenty-four hours, or better, for 2 or
3 days. Form into patties and saute. Alternatively the mixture may be
forced into sausage casing and hung to dry in a cool place. This is best
done in cold weather and hung in a breezy place to aid in drying.
Recipe by: Jim Kessler
Posted to bbq-digest by RockMc@aol.com on Feb 10, 1998

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”