Ingredients
20 sausage casings (pork casings for a, uthentic lin
1 vinegar
2 lb lean pork trimmings
8 oz beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
1/2 cup cider vinegar
1/4 cup tequila (optional)
1/4 cup ground red chile, mild or hot
1 tsp ground cinnamon
1 1/2 tsp ground comino
1 tsp ground mexican oregano
1 tbsp salt
Directions
..I [=Jane Butel] have generally made bulk sausage, as it is much
easier. Sausage has to be taken out of the casing for most uses
anyway.
1. Clean the casings, rinse well with water, then pour vinegar
through them. Set aside.
2. Use a food processor or the coarse blade of a meat grinder, grind
the meat and fat. Add the onions, garlic, vinegar, tequila and
seasonings, using the hotness of chile powder your family and guests
will prefer.
3. Stuff the casings. First cut the casings into 3-ft lengths and
tie one end together. Use either a funnel or filling tube to fill
the lengths. Tie at about 4-inch intervals with heavy thread.
4. Place on a cookie sheet covered with wax paper. Set on the
counter for about 2 hours, then refrigerate.
5. After a day, freeze what you will not use within a week or two.
Mixture should ripen for at least 8 hours before using.
Notes: If you have no food processor or grinder, buy triple ground
pork. Prepare the recipe once and taste for the mildness or hotness
of the ground red chile. Adjust to suit your taste for the next time
you make sausage.
Freezing hints: Mold the sausage into 1/2-pound lumps and freeze
between pieces of foil inside a heavy plastic bag.
Maximum recommended freezer storage: 3 months.
Makes 20 sausages or 2 2/3 pounds bulk sausage.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking
Echo, 7/93
Servings: 20 servings
Chorizo (Mexican Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
The History of Recipes
Written cooking instructions as a concept can be found back into the distant past, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, main course and afters, something we still use today. He also tells us how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs for example basil, mint and parsley. Over the following few centuries, the powerful families of Wesstern Europe strove to offer the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and publishing the recipes of their peers. When we get to the 1900s, recipe publications were greatly in demand due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Chorizo (Mexican Sausage) recipe.
