Mexican Sausage (Chorizo Mexicano)

Submitted by Olha7397

"Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef’s helper. This sausage is easy to make, so if the markets in your part of the country don’t stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste."

 

• Ready In: 25mins
• Ingredients: 19
• Yields: 1 link

ingredients

• 2 lbs ground lean pork
• 1 cup vegetable shortening
• 3 tablespoons chili powder
• 2 bell peppers, ground
• 2 tablespoons paprika
• 2 cups wine vinegar
• 1⁄2 cup brandy 100 proof brandy
• 1 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon coriander seed
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon thyme
• 8 garlic cloves, pressed
• 6 bay leaves, crumbled
• cellophane casing

directions

1. Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
2. Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
3. Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
4. Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
5. George Celsius Booth The Food and Drink Of Mexico.