Name: Chorizo
Ingredients: 5 Feet medium hog casings; 3 1/2 lb Lean pork butt, cubed; 1/2 lb Pork fat, cubed; 2 ts Salt, or to taste; 2 ts Coarse grind black pepper; 1 ts Crushed red pepper; 4 cl Garlic, finely chopped; 3 ts Red wine vinegar; 1/4 c Dry red wine; 2 tb Brandy; 1 ts Fennel seed

The Puritans…were great souls serving a great God. In them clear-headed passion and warm-hearted compassion combined. Visionary and practical, idealistic and realistic too, goal-oriented and methodical, they were great believers, great hopers, great doers, and great sufferers. But their sufferings, both sides of the ocean (in Old England from the authorities and in New England from the elements), seasoned and ripened them till they gained a stature that was nothing short of heroic. Ease and luxury, such as our affluence brings us today, do not make for maturity; hardship and struggle however do, and the Puritans' battles against the spiritual and climatic wildernesses in which God set them produced a virility Of character, undaunted and unsinkable, rising above discouragement and fears, for which the true precedents and models are men like Moses, and Nehemiah, and Peter after Pentecost, and the apostle Paul.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats, Sausage	4	Pounds

INGREDIENTS

5		Feet medium hog casings
3 1/2	lb	Lean pork butt, cubed
1/2	lb	Pork fat, cubed
2	ts	Salt, or to taste
2	ts	Coarse grind black pepper
1	ts	Crushed red pepper
4	cl	Garlic, finely chopped
3	ts	Red wine vinegar
1/4	c	Dry red wine
2	tb	Brandy
1	ts	Fennel seed

INSTRUCTIONS

Prepare casings. Grind meat and fat together through the coarse disk and
mix with remaining ingredients. Place in the fridge for 3-4 hours. This
gives the wine and brandy a chance to exrtract the flavor from the herbs
and spices and for the meat to absorb some of the liquid. Stuff into
casings; use within three days or freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Posted to bbq-digest by "Harry Jiles" <harryo@dave-world.net> on Feb 9,
1998

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