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@@@@@ Now You're Cooking! Export Format Chorizo Sausage none 2 pounds pork butt 1/2 pound pork fat 6 feet pork casings, if you are stuffing 1 tablespoon cider vinegar 1/2 cup red wine 6 cloves garlic; pressed 2 tablespoons good chile powder 2 teaspoons cayenne 1 1/2 teaspoons Mexican oregano 1 1/2 teaspoons salt 1 teaspoon ground cumin Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper. Garry Howard's recipe chile powder in this recipe archive. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder. - - - - - - - - - - - - - - - - - - NOTES : I either stuff and smoke this sausage or just freeze the patties. If you stuff, don't over pack. Smoke low (175F) for two hours. It is the best for making a corn bread stuffing or mixing with scrambled eggs and corn chips to make migas. Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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