Chorizo (hot Mexican Sausage)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Main dish, Meats | 1 | Servings |
INGREDIENTS
| 3/4 | t | Cumin seeds |
| 2 | t | Crushed red pepper |
| 1 1/2 | t | Corriander seeds |
| 3 | Whole cloves | |
| 1/2 | t | Sugar |
| 2 1/2 | t | Coarse, kosher salt |
| 4 | t | Paprika |
| 1/4 | t | Whole black peppercorns |
| 1/2 | t | Finely minced garlic |
| 1 1/4 | lb | Lean, trimmed pork1"dice>>> |
| Chilled | ||
| 10 | oz | Fresh pork fat, 1/2" dice>>> |
| Chilled | ||
| 1/3 | c | Robust red wine |
INSTRUCTIONS
Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake over med. heat until peppers are slightly toasted and seeds begin to crackle, abt. 1 min. Combine toasted seasonings and remaining dry seasonings in mill or mortar and grind to coarse texture. Combine seasonings with garlic in small bowl. Mix meat, fat, and seasonings in large bowl. Put half meat mixture and half of wine in food processor and process to fairly coarse grind. If using grinder, use coarse-grind plate. Process in two batches. Combine, mix thoroughly, cover and refrigerate for 12 to 24 hrs. Stuff into casings using sausage stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in cool place, or simply refrigerate for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze for longer storage. Cook in your usual manner. Yield: abt. 2 lbs. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 4714.6mg
Potassium: 286.7mg
Carbohydrates: 10.2g
Fiber: 4.4g
Sugar: 3.4g
Protein: 1.9g