Suzie, this is a very old recipe that I probably have not made for 20-25 years, but I would not have kept it had we not liked it. At that time all the kids were home, so I probably played with the chili peppers (number of and seed/membrane) I added. And at that time I'm sure I didn't know there was a difference in Chorizos...so, what I'm saying with all this gobbly gook, is this is a nice flavored sausage, but you'll have to play with it...have fun.
Chorizo
Recipe By :Bon Appetit/March 1981
Serving Size : 4
1 1/2 pounds trimmed pork shoulder or loin
cut in 1/2- X 1 3/4-inch strips
1/2 pound trimmed pork fat
cut in 1/2- X 1 3/4-inch strips
1/2 small onion -- sliced
2 medium garlic cloves
5 small dried red chili peppers
3 cloves
3/4 teaspoon coriander seeds
3/4 teaspoon cumin seed
2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon dried oregano leaves -- crumbled
1/8 teaspoon ground red pepper
1/8 teaspoon cinnamon
2 tablespoons Sherry vinegar or red wine vinegar
2 1/2 quarts water
1 tablespoon butter
1 tablespoon olive oil
1. Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade with onion and garlic.
2. Toast chilies, cloves, coriander and cumin seeds in heavy small skillet over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in vinegar 1 Tbs at a time. Cover and chill.
3. Stuff sausage mixture into casings. Tie or twist into 8 links 5 to 6 inches long. Hang in cool spot until dry or refrigerate on a rack, turning occasionally, for about 12 to 24 hours.
4. To cook: Bring water to simmer in Dutch oven or large saucepan. Add sausages, cover and poach gently 15 minutes. Drain sausages well, discarding poaching liquid. Pat sausages dry. Heat butter and oil in same saucepan over medium heat. Add sausages and saute until browned on all sides.
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One more thing, can't say if I made bulk out of this or stuffed it - at that time, I don't think I had the stuffing attachment, butnot sure.
Not sure of much today, am I?
Chorizo
Recipe By :Bon Appetit/March 1981
Serving Size : 4
1 1/2 pounds trimmed pork shoulder or loin
cut in 1/2- X 1 3/4-inch strips
1/2 pound trimmed pork fat
cut in 1/2- X 1 3/4-inch strips
1/2 small onion -- sliced
2 medium garlic cloves
5 small dried red chili peppers
3 cloves
3/4 teaspoon coriander seeds
3/4 teaspoon cumin seed
2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon dried oregano leaves -- crumbled
1/8 teaspoon ground red pepper
1/8 teaspoon cinnamon
2 tablespoons Sherry vinegar or red wine vinegar
2 1/2 quarts water
1 tablespoon butter
1 tablespoon olive oil
1. Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade with onion and garlic.
2. Toast chilies, cloves, coriander and cumin seeds in heavy small skillet over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in vinegar 1 Tbs at a time. Cover and chill.
3. Stuff sausage mixture into casings. Tie or twist into 8 links 5 to 6 inches long. Hang in cool spot until dry or refrigerate on a rack, turning occasionally, for about 12 to 24 hours.
4. To cook: Bring water to simmer in Dutch oven or large saucepan. Add sausages, cover and poach gently 15 minutes. Drain sausages well, discarding poaching liquid. Pat sausages dry. Heat butter and oil in same saucepan over medium heat. Add sausages and saute until browned on all sides.
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One more thing, can't say if I made bulk out of this or stuffed it - at that time, I don't think I had the stuffing attachment, butnot sure.
Not sure of much today, am I?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com