Ingredients
3/4 tsp cumin seeds
2 tsp crushed red pepper
1 1/2 tsp corriander seeds
3 whole cloves
1/2 tsp sugar
2 1/2 tsp coarse (kosher) salt
4 tsp paprika
1/4 tsp whole black peppercorns
1/2 tsp finely minced garlic
1 1/4 lb lean, trimmed pork,1dice>>>
1 chilled
10 oz fresh pork fat, 1/2 dice>>>
1 chilled
1/3 cup robust red wine
Directions
Combine cumin, red pepper, corriander and cloves in sm. saucepan and
shake over med. heat until peppers are slightly toasted and seeds
begin to crackle, abt. 1 min. Combine toasted seasonings and
remaining dry seasonings in mill or mortar and grind to coarse
texture.
Combine seasonings with garlic in small bowl. Mix meat, fat, and
seasonings in large bowl.
Put half meat mixture and half of wine in food processor and process
to fairly coarse grind. If using grinder, use coarse-grind plate.
Process in two batches. Combine, mix thoroughly, cover and
refrigerate for 12 to 24 hrs. Stuff into casings using sausage
stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links.
Allow chorizos to dry to touch in cool place, or simply refrigerate
for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze
for longer storage.
Cook in your usual manner. Yield: abt. 2 lbs.
Servings: 1 servings
Chorizo (Hot Mexican Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
The History of Recipes
Experts have traced the existence of recipes back into antiquity, in truth as far back as early Egypt, and quite possibly further than that. However, generally, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks used a wide range of herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Later, there are some recipe books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are not about the spicy food that is served today, but rather accounts of the types of food prepared by the chefs of the rich people of that period. Later on in the 1400s, the Crusaders brought back many spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in books on cooking, the majority of which are now in private cookery archives. By the time we get to the 20th century, cooking books were in great demand, mostly due to increased literacy, people having more spare time and having more money. |
We hope you enjoy this Chorizo (Hot Mexican Sausage) recipe.
