Chorizo (Mexican Sausage) #1

2 lb Pork; lean, coarse grind

1/4 lb Pork fat; chop fine

2 tb Paprika

2 tb Chili powder

1 ts Pepper, black

1/2 ts Cinnamon, ground

1/2 ts Cloves, ground

1/4 ts Coriander, ground

1/4 ts Ginger; grated

1 ts Oregano, dried, crushed

1 ts Cumin, ground

2 ts Salt

6 Garlic cloves; crushed

1/2 c Vinegar, white

1/2 c Sherry, dry

1 Sausage casing

Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. Form into patties and saute. Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in drying. Unknown source. -----