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Chorizo the Mexican Sausage #2859540 12/21/11 09:22 PM
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Kiko-G Offline OP
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Mexican Chorizo(sausage)
4 Lbs of ground pork or venison (leave the fat it will help in the curing of the chorizo) add pork fat in case of venison.
4 Tablespoons of salt
11 guajillo Peppers
10 ancho Peppers
1-1/2 cup of vinegar (apple or white)
6 tablespoons of paprika
3 tablespoons of cheyenne pepper powder
2 large garlic bulbs peeled
3 bay leaves
3/4 of a tablespoon of ground black pepper
1 tablespoon of ground cumin
1-1/2 tablespoon of Mexican oregano
1 teaspoon of dry thyme
10 cloves
Casings and twine or make them out of corn husk.

Preparation:
Roast the peppers and put them in a plastic bag or sealed container to steam for about 15 minutes. Then wipe them clean of cover lining, stems and seeds.
Grind the species and dry herbs using a specie grinder (molcajete).
Drain the water from the peppers and place them with all spices in a blender to form a sauce.
Mix the meat and spice sauce well in a bowl and leave in the fridge for a day to marinate. I usually add 1/4 to 1/2 cup of wine vinigar at this time to keep meat moist for matinating.

When ready to stuff drain any excess vinigar and start stuffing. I usually leave the casing hanging in a dry cool place until they dry a little before I cook them.


Re: Chorizo the Mexican Sausage [Re: Kiko-G] #2859609 12/21/11 09:47 PM
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Scurvy Dog Offline
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Very nice! texas


Re: Chorizo the Mexican Sausage [Re: Scurvy Dog] #2859756 12/21/11 10:31 PM
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Fyrfyter Offline
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What kind of casings do you use? Just regular cellulose, or natural?




Re: Chorizo the Mexican Sausage [Re: Fyrfyter] #2859796 12/21/11 10:46 PM
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CSF Offline
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My parents used to make it. Made our house smell like smelly socks but it tasted awesome!



Re: Chorizo the Mexican Sausage [Re: Fyrfyter] #2873355 12/27/11 04:24 PM
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Kiko-G Offline OP
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You can use either type of casing. Whenever I dont have casings, I've rolled the meat using plastic wrap. You need to go a couple times around with the wrap and tie the ends. You can also leave it in a contianer or zip bag in the fridge spoon it into a pan to cook.


Last edited by Kiko-G; 12/27/11 04:25 PM.
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