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Chorizo (mexican sausage) #1

Yield: 8 Servings

Ingredients:

• 2 lb Pork; lean coarse grind
• 1/4 lb Pork fat; chop fine
• 2 tb Paprika
• 2 tb Chili powder
• 1 ts Pepper black
• 1/2 ts Cinnamon ground
• 1/2 ts Cloves ground
• 1/4 ts Coriander ground
• 1/4 ts Ginger; grated
• 1 ts Oregano dried crushed
• 1 ts Cumin ground
• 2 ts Salt
• 6 Garlic cloves; crushed
• 1/2 c Vinegar white
• 1/2 c Sherry dry
• 1 Sausage casing

Instructions:

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. Unknown source.

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