|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 lb. ground lean pork
1 cup vegetable shortening
3 tbsp. chili powder
2 bell peppers, ground
2 tbsp. paprika
2 cups wine vinegar
1/2 cup 100 proof brandy
1 tsp. coarsely ground pepper
1/2 tsp. each cinnamon and cloves
1/4 tsp. each ginger, nutmeg and coriander seed
1 tsp. each oregano, cumin and thyme
8 cloves garlic, pressed
6 bay leaves, crumbled
Cellophane casing
|
Directions:
|
Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
George C. Booth The Food and Drink Of Mexico
|
Comments from olga
:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
