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Old 06-03-2004, 06:58 PM   #1
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Chorizo

Chorizo
Makes about 2 pounds

2 pounds lean pork
1/4 cup vinegar
1 teaspoon oregano
3 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon freshly ground black pepper
2 teaspoons salt
1/4 teaspoon ground cumin
2 small hot red peppers, minced, or 1/2 teaspoon crushed hot peppers
1 yard sausage casing

1. Grind the pork, using the coarse knife of a meat grinder. Add the remaining ingredients and mix thoroughly.
2. Remove the cutting blades from the grinder and attach the sausage stuffer. Using a yard of casing at a time, work all but a few inches of casing onto the sausage stuffer. Tie a knot at the end of the casing.
3. Force the mixture through the sausage stuffer into casing and twist into links. Cook as you would fresh sausage.

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Old 06-03-2004, 08:55 PM   #2
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This looks terrific! Hmmm, a closet sausagemaker in our midst?
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Old 06-03-2004, 09:34 PM   #3
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changing my name to sausagemakerwannabe LOL

No, I am no where near a professional sausage maker. I'm just enjoying my food grinder on my Kitchen Aid mixer. I use this chorizo in my chili recipe.

For casings and all kinds of sausage and jerky supplies, here's my favorite site:
http://www.sausagesource.com/
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