| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| Chorizo I ~ Homemade Mexican Sausage 2½ pounds lean pork, with fat rind - coarse ground 3 chile anchos 3 dried chiles (from a ristra is best) or 3 dried chile pasillas ¼ tequila (optional) 1/2 cup water 1 tsp coriander seeds 5 whole cloves 1/2 tsp cumin seed (comino seed) 1 tsp *oregano 4 cloves garlic, minced 2½ tsp salt ½ tsp cinnamon ½ cup vinegar 1. 1 day (night) prior, toast chile on an ungreased skillet. (careful to not brown chile). Place in bowl cover with water & tequila. If tequila is omitted add more water. 2. 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. Note: 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 in separate one pound batches. Makes 1 pound * Mexican style is the dried crushed oregano leaves, not the powder. * Ancho chile is the dried red (may be real dark) found in the Mexican part of the supermarket. |
