MEXICAN SAUSAGE CHORIZO Chorizo, that magical soundig word, is the appropriate singsong name for a unique flavor. Of course, not all chorizo is the same, and homemade chorizo without hte casing, be it nature's own or a plastic casing, is most assuredly better. infinitely better. Making ir with half pork and half beef renders theis delectable dish superb in flavor, less greasy, and much easier on the digestive system. It is important to note the work "pure" before the ingredient ground dry red chile. this means no additives of any kind, most especially spices. The reason for this underscored wording is that a certain type of "chili" (not chile) powder - with spices - is solk in the USA for use in Texas chili con carne recipes, delightful but not for Mexican. Please follow this recipe step by step and use no substitutes if you wish to duplicate its unbelievable flavor. Chorizo keeps well once it has been sauteed properly, It freezes beautifully and thaws like a dream in a microwave oven right in the plastic bag it was frozen in. Use wherever chorizo is called for, but precook it very, very carefully over low heat. If scorches it will be bitter. When packed in casings, each link would be called a chorizo. 8-10 servings Ingredients: 1pound lean ground beef 1 pound ground round of pork 1 tablespoon finely crushed garlic (add more if you like garlic) 1 tablespoon of salt 1/4 cup white vinegar 1 teaspoon black pepper 1teaspoonground canela (if not available, simply omit) 1/2 teaspoon ground cloves 1 tablespoon crushed oregano leaves 1/4 cup dry wine (any leftover wine except sparkling wine is fine) 1 teaspoon of sugar 1 4 ounce package of pure ground dry red chile 1 cup boiling water And Now!! Place ground meats in a large bowl and add the crushed garlic and the salt. Add vinegar and mix well. Sprinkle pepper and ground spices over the mixture and blend. Sprinkle the crushed oregano the red wine and sugar. Mix well and knead lightly. Place the ground chile powder in a small bowl and add the boiling water all at once. Stirr well to make it into a paste. Work all of it into the miat mixture until well blended. The chorizo should now have a lovely red orange color. Cover and set in refrigerator to ripen overnight. If you are going to prepare it to eat, sautee the sausage in a pan and according to your way of diet, add lard or oil in a small amount. remember to doit in a medium heat and after you fry it well put it in plastic bags in 1 cup portions. Tie and freeze. Thaw and pan-fry like hash before using. Great with scramble eggs. From MEXICAN fAMILY COOKING Thanks to Aida Gabilondo |