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Title: Spanish Style Chorizo
Categories: Meat
Yield: 10 Pounds
| 8 | lb | Lean pork, cubed |
| 2 | lb | Pork fat, cubed |
| 5 | tb | Salt |
| 2 | tb | Fine grind black pepper |
| 3 | tb | Cayenne |
| 1 | tb | Coarsely 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 |
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. By owner-recipes@listserv.prodigy.com On Behalf Of beadlady on Jun 16, 1997
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