| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork butt |
| 1/2 |
lb |
Pork fat |
| 6 |
|
Ft pork casings, if you are stuffing |
| 1 |
tb |
Cider vinegar |
| 1/2 |
c |
Red wine |
| 6 |
|
Cloves garlic, pressed |
| 2 |
tb |
GOOD chile powder |
| 2 |
ts |
Cayenne |
| 1 1/2 |
ts |
Mexican oregano |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Someone asked for sausage recipes. I posted a Texas Hill Country sausage
recipe here a month or so ago, so it is in the archives. Here is my chorizo
recipe. I either stuff and smoke them or just freeze the patties. If you
stuff, don't over pack. Smoke low (175) for two hours. It is the best for
making a corn bread stuffing or mixing with scrambled eggs and corn chips
to make migas.
Grind the pork and fat on the smaller disk. Mix in other ingredients. If
stuffing, tie off in 8 inch lengths. Cover with plastic wrap and
refrigerate overnight. Otherwise, form into patties and freeze separated by
wax paper.
Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2
anchos, 4 de arbols, 4 chipotles for this powder.
Posted to bbq-digest V4 #39
Date: Sun, 10 Nov 1996 21:19:27 -0500
From: Kit Anderson <kit@maine.com>
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”