Title: Chorizo #2
Categories: Meat
Yield: 8 Servings

1 1/2 lb Trimmed pork shoulder or
-loin; 1/2"x1-3/4" strips
1/2 lb Trimmed pork fat; cut
-similarly
1 sm Onion; sliced
2 Cloves (medium) garlic
5 sm Dried red chili
-peppers
3 Cloves
3/4 ts Coriander seed
3/4 ts Cumin seed
2 ts Salt
3/4 ts Paprika
1/2 ts Dried oregano; crumbled
1/8 ts Ground red pepper
1/8 ts Cinnamon
2 tb Red wine vinegar

(Bon Appetit, March 1981)

Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and
fat 30 minutes, then grind fat through fine blade of grinder and pork
through coarse blade with onion and garlic.

Toast chilies, cloves, coriander and cumin seeds in heavy small skillet
over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir
into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in
vinegar 1 T. at a time. Cover and chill.

Stuff sausage mixture into casings. Tie or twist into 8 links 5-6 inches
long. Hang in cool spot until dry or refrigerate on a rack, turning
occasionally, for about 12-24 hours.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.