Mexican Chorizo (sausage) Recipe - Cooking Index
1 lb | 454g / 16oz | Fresh wild pig meat, including some fat - coarsely ground |
1 teaspoon | 5ml | Salt |
1 tablespoon | 15ml | Chile powder |
(preferably Mexican with added spices) | ||
1 | Garlic clove - mashed | |
1 tablespoon | 15ml | Vinegar |
Blend all ingredients well and pack into a crock; seal. Will keep for several weeks if refrigerated. Can also be packed into casings and smoked for flavor, or merely dried overnight between 60 and 70 degrees.
This recipe yields 1 pound fresh chorizo.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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