Chorizo

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chefwannabe

Senior Cook
Joined
Jun 1, 2004
Messages
107
Location
Hueytown, Alabama
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.
 
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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