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ChorizosMexican Sausage Recipe

ChorizosMexican Sausage recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChorizosMexican Sausage recipe  PDF



2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Me ican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)

Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and fle ible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mi the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mi ture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.

ChorizosMexican Sausage recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
427 people have voted
Last Reviewed on 2018-12-09



Sunday, Dec 09 2018 Download & Print ChorizosMexican Sausage recipe  PDF   Mexican recipes RSS   Thumsb up

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