Title: Mexican Chorizo
Categories: Meat Mexican Pork Makemeat
Yield: 9 Servings

1		4 1/2 lb pork roast, boned
		And cubed
1		Onion, finely chopped
3	tb	Red wine vinegar
1 1/2	tb	Red pepper
1 1/2	tb	Black pepper, coarse ground
2	tb	Salt
2	tb	Brandy
1	tb	Red pepper flakes
1	tb	Fennel seeds
5		Cloves garlic, minced
1	ts	Cumin, ground
6		To 9 - feet pork sausage
		Casing

Grind pork coarsely into a large mixing bowl. Then next 10 ingredients; mix well. Grind mixture again. Cover and refrigerate 4 hours.

Stuff casings, according to instructions. Twist casings and tie into 8" links. To cook, place half the links in a large skillet; pierce with a needle 3 or 4 times. Add 1/4 cup water, cover and simmer 10 minutes. Uncover and cook over low heat, turning frequently until water evaporates.

Slice and serve warm.

Sausages may also be refrigerated 3 or 4 days or frozen.

Source: File/MAINMEX1.ZIP

From: Sallie Krebs Date: 04-29 Cooking

previous

next