INGREDIENTS

INSTRUCTIONS

Place a griddle or cast-iron skillet over medium heat. Tear the
chiles into large flat pieces and toast them a few at a time,
pressing them down with a spatula. When they blister and change
color, flip over and toast the other side. Cool and transfer to a
coffee grinder reserved for grinding spices. Add the coriander,
cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices
and sift through a medium-mesh sieve into a large bowl. Add the
nutmeg, ginger, paprika, and salt, then stir in the garlic and
vinegar. Set up a meat grinder fitted with the coarse grinding plate
and the sausage stuffing attachment, or use a sausage-stuffing funnel
for the stuffing procedure. Mix together the pork fat, loin, and
shoulder and run them through the grinder into the bowl with the
spices. Mix the meat and the seasonings briefly but thoroughly with
your hands. Cover and refrigerate overnight. If the casings were
packed in salt, rinse them for an hour before using. Run water from
the tap through each length of casing to check for leaks; either cut
the casing where it leaks or discard the piece (to be useful, a
casing should be at least 30 inches long with no leaks). Thread one
end of a piece of casing over the stuffer or the funnel mouth,
pushing it all the way on but leaving a 3-inch overhang for tying
off. Begin feeding the sausage meat through; when it first comes out,
clamp off the end so that the sausage expands to a 1-inch diameter.
If there is an air bubble, stop the machine and work the bubble out
towards the funnel end. Feeding the sausage through the grinder in an
uninterrupted flow, slowly move the casing away from the stuffer as
the sausage fills in a continuous 1-inch diameter link. When the
sausage is about 6 inches long, pull off an extra 1 inch of casing
and twist several times, completing one link and starting another.
Continue until all of the sausage meat has been cased, stopping to
thread more casing on as necessary. Either twist the links several
more times to separate them, or tie pieces of string between them.
Place on a rack in the refrigerator, uncovered, for about 36 hours or
until dry to the touch and somewhat firm. Set a dish underneath to
catch drips. Wrap in plastic and again refrigerate until ready to
use. This recipe yields 1 1/2 pounds fresh sausage, 1 pound after air
drying.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6250 broadcast
04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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