Spanish Style Chorizo

Recipe Ingredients

8 lbs	3632g / 128oz	Lean pork - cubed
2 lbs	908g / 32oz	Pork fat - cubed
5 tablespoons	75ml	Salt
2 tablespoons	30ml	Fine grind black pepper
3 tablespoons	45ml	Cayenne
1 tablespoon	15ml	Coarsely crushed red pepper
2 tablespoons	30ml	Finely minced garlic
1 teaspoon	5ml	Cumin seed
1 teaspoon	5ml	Crushed oregano
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Fennel seed
1/4 cup	59ml	Red wine vinegar
3/4 cup	177ml	Brandy
1/2 teaspoon	2.5ml	Ascorbic acid
1 teaspoon	5ml	Saltpeter
6		Feet medium hog casings

Recipe Instructions

Grind meat and fat separately through the coarse disk and mix together. Sprinkle remaining ingredients on the meat and mix thoroughly. Cure in the refrigerator 24 hours.

Prepare casings, stuff and tie off into 4 inch links.

Hang to dry for about 8 weeks.

Source:
"Home Sausage Making" by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. - Posted to BBQ List by Harry Jiles <[email protected]> on Feb 9, 1998

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