Post by April B. on Dec 20, 2002 13:06:50 GMT -6
Homemade Link Choizo Sausage (Chorizo Hecho En Casa)
Makes 20 sausages
If you like for your Mexican culinary specialties to be a bit out of the ordinary or it you live where chorizo sausage cannot be purchased, making your own may apple to you. The sausage can be mild or pungent, depending on how much chile powder you use. The salted pig casings necessary often available in markets patronized by foreign-born shoppers. Or you meatman can order them for you.
Sausage casings (enough for 20 four-inch sausages)
Vinegar (optional)
2 pounds pork
10 ounces pork or beef fat
1 large onion, finely chopped
6 cloves garlic, minced or mashed
1 can (4oz.) Pimientos
2 ounces (½ cup) chile powder (or more)
½ cup vinegar
1/4 cup brandy or tequila
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 - ½ teaspoons ground cumin
2- ½ teaspoons salt
Soak the casings in warm water for about 3 or 4 hours, then rinse them in running water (put one end over the end of the faucet and let water run through.)
It is also a good idea to pour a cup of vinegar through the casings, so the sausage will keep better.
Grind pork through the coarse blade of food chopper.
Finely dice fat (do not grind).
Add other ingredients.
For a hotter chorizo, add more chile powder; two ounces makes a mild chorizo, suitable to most American palates.
Mix all ingredients thoroughly.
Cut prepared casings in 4-foot lengths for easier handling. Tie one end of each link; press out all air through the other end; and fill with chorizo mixture, using a funnel, cake decorator without tub attached, or sausage-stuffing machine.
Tie every 4 inches.
Hang sausage to dry for 24 hours in breezy spot out doors or in house with electric fan blowing on them.
They will keep, refrigerated, for several weeks.
Makes 20 sausages
If you like for your Mexican culinary specialties to be a bit out of the ordinary or it you live where chorizo sausage cannot be purchased, making your own may apple to you. The sausage can be mild or pungent, depending on how much chile powder you use. The salted pig casings necessary often available in markets patronized by foreign-born shoppers. Or you meatman can order them for you.
Sausage casings (enough for 20 four-inch sausages)
Vinegar (optional)
2 pounds pork
10 ounces pork or beef fat
1 large onion, finely chopped
6 cloves garlic, minced or mashed
1 can (4oz.) Pimientos
2 ounces (½ cup) chile powder (or more)
½ cup vinegar
1/4 cup brandy or tequila
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 - ½ teaspoons ground cumin
2- ½ teaspoons salt
Soak the casings in warm water for about 3 or 4 hours, then rinse them in running water (put one end over the end of the faucet and let water run through.)
It is also a good idea to pour a cup of vinegar through the casings, so the sausage will keep better.
Grind pork through the coarse blade of food chopper.
Finely dice fat (do not grind).
Add other ingredients.
For a hotter chorizo, add more chile powder; two ounces makes a mild chorizo, suitable to most American palates.
Mix all ingredients thoroughly.
Cut prepared casings in 4-foot lengths for easier handling. Tie one end of each link; press out all air through the other end; and fill with chorizo mixture, using a funnel, cake decorator without tub attached, or sausage-stuffing machine.
Tie every 4 inches.
Hang sausage to dry for 24 hours in breezy spot out doors or in house with electric fan blowing on them.
They will keep, refrigerated, for several weeks.