All Easy Recipes. Cook all that you can cook. Chorizo Sausage
This wonderful sausage is important to the Spanish kitchen. Please do not confuse it with the stuff that is sold under this name in Mexican American markets. The meat that is used in the Mexican type of chorizo is generally worse than "trimmings," so you really are paying too much for too little. Find a good Latin market you can trust or make your own sausage and really enjoy it!

What You Need:            (To Make: 4 pounds sausage)
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  • 2 pounds pork butt, cut into pieces
  • 1 pound lean beef chuck, cut into pieces
  • 1 pound fresh pork fatback, cut into pieces
  • 1 ounce large dried mild red chili pods, such as ancho, pasilla, or Anaheim (Mexican or Latino markets will have these. Weigh the peppers first and then stem and seed them.)
  • 1 cup boiling water
  • 2 cloves garlic, peeled and chopped
  • tablespoon cayenne pepper
  • 1 tablespoons salt
  • 2 tablespoons paprika
  • 2 tablespoons red wine vinegar

  • Sausage casings for stuffing

  • How To Cook:
    1. Grind the meats and fat coarsely. Mix together and refrigerate, covered.

    2. Place the cleaned dried peppers in a stainless-steel bowl and soak them in 1 cup boiling water. Cover the bowl with a plate and allow them to soak for 1 hour.

    3. Place the peppers, along with the soaking liquid, in a food processor, and add the garlic, cayenne, salt, paprika, and wine vinegar.

    4. Puree to a pulp and blend this mixture with the meat. Mix well. Allow standing at room temperature for 1 hour and then stuff the mixture into casings (see tip below).

    5. Form the sausage into rings, as in Polish sausage, tie with string, and hang them in a cool, dry place for 2 days. It's best to make this sausage in the cooler months.

    6. Put it on a wooden stick and hang them in a corner of the kitchen, then use an electric fan to dry them. After drying, place them in plastic bags in the refrigerator.

    7. If you want, you can simply form the sausage into patties and fry them rather than using casings.

        ON STUFFING SAUSAGE. This job is really quite simple if you use a mixer with a sausage-stuffing attachment. Or you can do it by hand with a sausage funnel. Most meat markets can supply you with the casings. Order "Polish sausage size" and they will know what you mean. Cut the casings into 3- or 4-foot lengths, and wash in fresh water, rinsing the insides by putting the casings directly on the end of the faucet. Drain well and stuff. Do not packs too much into each casing or the sausages will split while cooking. Remember to poke tiny holes in the sausages before cooking them.

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