Mexican Sausage (Chorizo Mexicano) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef’s helper. This sausage is easy to make, so if the markets in your part of the country don’t stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste. Ingredients:
2 lbs ground lean pork |
1 cup vegetable shortening |
3 tablespoons chili powder |
2 bell peppers, ground |
2 tablespoons paprika |
2 cups wine vinegar |
1/2 cup brandy 100 proof brandy |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon coriander seed |
1 teaspoon oregano |
1 teaspoon cumin |
1 teaspoon thyme |
8 garlic cloves, pressed |
6 bay leaves, crumbled |
cellophane casing |
Directions:
1. Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
2. Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
3. Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
4. Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
5. George Celsius Booth The Food and Drink Of Mexico.
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