Title: Chorizo
Categories: Meats, Sausage
Yield: 4 Pounds

5 Feet medium hog casings
3 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 ts Salt, or to taste
2 ts Coarse grind black pepper
1 ts Crushed red pepper
4 cl Garlic, finely chopped
3 ts Red wine vinegar
1/4 c Dry red wine
2 tb Brandy
1 ts Fennel seed

Prepare casings. Grind meat and fat together through the coarse disk and
mix with remaining ingredients. Place in the fridge for 3-4 hours. This
gives the wine and brandy a chance to exrtract the flavor from the herbs
and spices and for the meat to absorb some of the liquid. Stuff into
casings; use within three days or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Posted to bbq-digest by "Harry Jiles" on Feb 9,
1998