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Chorizo (Mexican Sausage)
2 pounds coarsely ground lean pork1/4 pound pork fat, finely chopped (optional)
2 tablespoons paprika
2 tablespoons pasilla chile powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon coriander seeds
1/4 teaspoon ground ginger
1 teaspoon oregano, crushed
1 teaspoon cumin
6 cloves garlic, crushed
1/2 cup white vinegar
1/2 cup sherry or brandyCombine pork meat and fat thoroughly. Add paprika, chile powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, vinegar and sherry. Mix well with hands. Place in earthenware crock or glass jar in a cool place (50 to 60 degrees F) for at least 24 hours, or preferably 2 to 3 days. Freeze for longer storage.To serve, crumble and saut? for use in casseroles or form into thin patties and fry until done.
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Italian Sausage
Italian Sausage2 1/2 pounds pork shoulder, butt portion, trimmed and cut into large chunks1/2 tablespoon coarse kosher salt1 tablespoon dried anise1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon dried oregano1/ (Upload by user)
Italian Sausage2 1/2 pounds pork shoulder, butt portion, trimmed and cut into large chunks1/2 tablespoon coarse kosher salt1 tablespoon dried anise1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon dried oregano1/ (Upload by user)
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