Chorizo

Title:
Chorizo

Yield:
4 Pounds

Categories:
Meats,
Sausage




Ingredients:





     5    Feet medium hog casings


 3 1/2 lb Lean pork butt, cubed


   1/2 lb Pork fat, cubed


     2 ts Salt, or to taste


     2 ts Coarse grind black pepper


     1 ts Crushed red pepper


     4 cl Garlic, finely chopped


     3 ts Red wine vinegar


   1/4 c  Dry red wine


     2 tb Brandy


     1 ts Fennel seed






 Prepare casings. Grind meat and fat together through the coarse disk and


 mix with remaining ingredients. Place in the fridge for 3-4 hours. This


 gives the wine and brandy a chance to exrtract the flavor from the herbs


 and spices and for the meat to absorb some of the liquid. Stuff into


 casings; use within three days or freeze.


 


 Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed


 by Carolyn Shaw 12-94


 Posted to bbq-digest by "Harry Jiles" 
on Feb 9,


 1998