| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Ground pork |
| 2 | tb | Oil |
| 2 | tb | Red wine vinegar |
| 1/2 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme |
| 1/4 | ts | Ground cloves |
| 1 | pn | Or two of ground nutmeg |
| 1 | tb | (maybe two) chili powder. (I love pasilla chili powder but you could probably use any kind. New Mexico is hotter)! |
| Salt and freshly ground pepper to taste | ||
| 1/4 | ts | Finely diced and seeded serrano chili. (This is a pretty hot chili….you could change to 1 teaspoon jalepeno). |
| 1/4 | c | Water |
| 1/2 | c | Finely diced carrot |
| 1/2 | c | Diced celery |
| 1/4 | c | Diced onion |
INSTRUCTIONS
1. Heat the oil in saute pan or skillet over medium heat. 2. Add the ground pork and saute until it turns brown, breaking up any lumps. 3. Add the vinegar, spices, chile and water. Cook for about 15 minutes. 4. Strain off as much fat as possible and let the sausage cool. If the sausage seems to have too much liquid...then put a strainer over a large pan and drain, covered overnight. That's it. I don't put it in casings......too much work and besides I use it right away or just freeze the bulk I don't use. Some folk put in garlic and a little cinnamon, but you can decide what you want to do after you try this. Add more of any of the spices that sound good to you and then it's your own recipe. Posted to Kitmailbox Digest by RUBYdakoda@aol.com on Feb 25, 1997.
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