| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
 | |  | |  |
| Chorizo II ~ Homemade Mexican Sausage 2½ pounds lean pork, with fat rind - coarse ground 3 chile anchos also called chile pasillas ¼ cup tequila (optional) ½ cup water 1 tsp coriander seeds 5 whole cloves ½ tsp cumin seed (comino seed) 1 tsp *oregano 4 cloves garlic, minced 2½ tsp salt ½ tsp cinnamon ½ cup vinegar * Mexican style is the dried crushed oregano leaves 1. One day (night) prior, toast chiles on an ungreased skillet. (careful to not BROWN chiles.) 2. Place in bowl cover with water & tequila. If tequila is omitted add more water. 3. Puree chile add to pork. Grind with a mortar & pestle or spice grinder the coriander, comino, cloves. Mix all ingredients well. At this point chorizo is ready for use in many recipes (it is better if you let the chorizo sit for a few hours covered in the refrigerator). It may also be stuffed in casings, which is preferred. If you are making more than 1 pound, make the chorizo in separate one pound batches. Makes 2½ pounds |
