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
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