Chorizo (mexican Sausage)

Theologians have an interesting question. Does Scripture teach that man is no longer in the image of God? Or does it suggest that the image remains but has been grossly defaced? In many ways (the latter) is an even more tragic prospect. We might well be justified in thinking that there could be no greater disaster than that the likeness of God should be exterminated. But in fact there is. What if the image of God, in which His greatness and glory are reflected, becomes a distortion of His character? What if, instead of reflecting His glory, man begins to reflect the very antithesis of God? What if God's image becomes an anti-god? This, essentially, is the affront which fallen man is to God. He takes all that God has lavished upon him to enable him to live in free and joyful obedience, and he transforms it into a weapon by which he can oppose His Maker. The very breath, which God gives him thousands of times each day, he abuses by his sin. The magnitude of his sin is also the measure of his need of salvation.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meats, Mexican, Pork	20	Servings

INGREDIENTS

20		Sausage casings, pork
		casings for authentic
		links
		Vinegar
2	lb	Lean pork trimmings
8	oz	Beef OR pork fat
2		Onions, quartered
8		Cloves garlic, pressed
1/2	c	Cider vinegar
1/4	c	Tequila, optional
1/4	c	Ground red chile, mild OR
		hot
1	t	Ground cinnamon
1 1/2	t	Ground comino
1	t	Ground Mexican oregano
1	T	Salt

INSTRUCTIONS

I [=Jane Butel] have generally made bulk sausage, as it is much
easier. Sausage has to be taken out of the casing for most uses
anyway.  Clean the casings, rinse well with water, then pour vinegar
through  them. Set aside. Use a food processor or the coarse blade of a
meat  grinder, grind the meat and fat. Add the onions, garlic, vinegar,
tequila and seasonings, using the hotness of chile powder your family
and guests will prefer. Stuff the casings. First cut the casings into
3-ft lengths and tie one end together.  Use either a funnel or  filling
tube to fill the lengths. Tie at about 4-inch intervals with  heavy
thread. Place on a cookie sheet covered with wax paper. Set on  the
counter for about 2 hours, then refrigerate. After a day, freeze  what
you will not use within a week or two. Mixture should ripen for  at
least 8 hours before using.  Notes:  If you have no food processor or
grinder, buy triple ground  pork. Prepare the recipe once and taste for
the mildness or hotness  of the ground red chile. Adjust to suit your
taste for the next time  you make sausage.  Freezing hints: Mold the
sausage into 1/2-pound lumps and freeze  between pieces of foil inside
a heavy plastic bag.  Maximum recommended freezer storage:  3 months.
Makes 20 sausages or  2 2/3 pounds bulk sausage.  From:  JANE BUTEL'S
TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New  York.  1980.  ISBN
0-517-539861 Shared by: Karin Brewer, Cooking  Echo, 7/93  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 68 Total Fat: 7.5g Cholesterol: 21.8mg Sodium: 632.1mg Potassium: 92.3mg Carbohydrates: 1.7g Fiber: <1g Sugar: <1g Protein: 4.8g