chefwannabe
Senior Cook
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.
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.
