Ingredients
2 lb pork tenderloin (ground ok)
5 chiles anchos
1/2 tsp coriander seeds (toasted)
1/2 tsp peppercorns
1/8 tsp cumin seeds
2 tbsp sweet paprika
2/3 cup mild white vinegar
1/2 lb pork fat
2 chilies pasilla
3 cloves
1/2 tsp oregano (mexican blended)
4 garlic cloves (peel/crush)
2 1/2 tsp salt
2 fl vodka (if wanted)
Directions
Chop the meat roughly, (or purchase ground pork), together with the
fat.
Toast the chilies well, turning them from time to time so they do not
burn. While they are still warm and flexible, slit them open and
remove the seeds and veins. As they cool off they will become crisp.
Grind the spices together withe the chilies.
Mix the ground spices and chilies with the rest of the ingredients
and rub them well into the meat with your hands.
Cover the mixture and set it aside in the refrigerator to season for 3
days, stirring it well each day. (Before using, fry a little of the
meat and taste to see if it has enough salt and seasoning.)
Normally the meat would be put into sausage casings, however, I just
use it straight from the bowl. If you don't want to stuff the meat
into casings at all, leave it to mature for about a week. Store it in
containers in the freezer compartment of the refrigerator.
Servings: 10 servings
Chorizos (Mexican Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
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It is quite feasible to track the history of transcribed cooking instructions far back into the far past, in fact as far as the Egyptians, and maybe further still. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving on, we find two books from the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that we all know today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in recipe books, the majority of which still exist in private libraries. During the next few hundred years, the powerful and rich strove to lay on the best banquets, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chorizos (Mexican Sausage) recipe.
