Mexican Sausage (Chorizo Mexicano)
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Ingredients
| 2 lbs. | 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 |
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Instructions
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
Author's Comments
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.
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