Name: Chorizo
Ingredients: 6 Garlic clove; or more; crush

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	8	Servings

INGREDIENTS

Garlic clove; or more; crush

INSTRUCTIONS

2 lb Pork; lean; coarse grind
1/4 lb Pork fat; chop fine
2 tb Paprika
2 tb Pasilla chili powder
1 ts Pepper; black; coarse
1/2 ts Cinnamon; ground
1/2 ts Cloves; ground
1/4 ts Coriander seed; ground
1/4 ts Ginger; fresh; grated
1 ts Oregano; dried; crushed
1 ts Cumin; ground
2 ts Salt
1/2 c  Vinegar; white
1/2 c  Sherry; dry
Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper,
cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar
and sherry (brandy may be substituted). Mix well with hands. Mixture may be
stored in a crock in cool place for twenty-four hours, or better, for 2 or
3 days. Form into patties and saute. Alternatively the mixture may be
forced into sausage casing and hung to dry in a cool place. This is best
done in cold weather and hung in a breezy place to aid in drying.
Recipe by: Jim Kessler
Posted to bbq-digest by [email protected] on Feb 10, 1998

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