Name: Spanish Style Chorizo
Ingredients: 8 lb Lean pork, cubed; 2 lb Pork fat, cubed; 5 tb Salt; 2 tb Fine grind black pepper; 3 tb Cayenne; 1 tb Coarsley crushed red pepper; 2 tb Finely minced garlic; 1 ts Cumin seed; 1 ts Crushed oregano; 2 tb Sugar; 1 ts Fennel seed; 1/4 c Red wine vinegar; 3/4 c Brandy; 1/2 ts Ascorbic acid; 1 ts Saltpeter; 6 Feet medium hog casings

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Spanish	Meats, Sausage	10	Pounds

INGREDIENTS

8	lb	Lean pork, cubed
2	lb	Pork fat, cubed
5	tb	Salt
2	tb	Fine grind black pepper
3	tb	Cayenne
1	tb	Coarsley crushed red pepper
2	tb	Finely minced garlic
1	ts	Cumin seed
1	ts	Crushed oregano
2	tb	Sugar
1	ts	Fennel seed
1/4	c	Red wine vinegar
3/4	c	Brandy
1/2	ts	Ascorbic acid
1	ts	Saltpeter
6		Feet medium hog casings

INSTRUCTIONS

Grind meat and fat separately through the coarse disk and mix together.
Sprinkle remaining ingredients on the meat and mix thoroughly. Cure in the
refrigerator 24 hours. Prepare casings, stuff and tie off into 4" links.
Hang to dry for about 8 weeks.
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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