*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 12, 2024 7:21 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Chorizo #4
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chorizo #4 recipe to your favorite Save to favorite   Discuss Chorizo #4 recipe Write a comment   Print Chorizo #4 recipe Print this recipe   Email Chorizo #4 recipe to friend Email this recipe
  Chorizo #4
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 143
Ingredients:
2 lb Pork, about 25% fat, coarsly ground (minced)
Chile peppers of your choice - i often use 6 cayennes
4 Cloves Garlic
1 small Red bell pepper, or small handful of red new mex chile flakes
1 tsp Sugar
2 tsp Coriander
1 tsp Cumin
1/2 tsp Mustard
1/2 tsp Cinnamon
1/2 tsp Oregano
4 tsp Paprika
1/3 cup White vinegar
Graham cracker crumbs or bread crumbs (maybe about 1/2 cup = 4 fl oz)
Instructions:
Method: Basically just get this lot together some how. Here's how I
do it -

1. Trim the pork, removing all bone. Shove through the coarse plate
on a KitchenAid grinder (Similar to Kenwood) Cheap cuts of pork are
fine. Try shoulder or the packs of "assorted loin chops" that they
often sell here in the US. Butchers will do this for you if you lack
the tools.

2. Put the chiles garlic and pepper in a mini blender and fragment.
Or chop with a knife.

3. Put the dry ingredients in electric spice grinder (old coffee
grinder) or blend them in a pestle and mortar. Sometimes I use fresh
herbs if available.

4. Put all of the above 1-3 in a large bowl, add the vinegar, and
stir at low speed until well mixed. The intense color of the paprika
is a help here. Slowly add crumbs until the mixture is not goopy but
firm and moist.

5. Dump out on to a generous sheet of shrink wrap (cling film),
forming into a big sausage shape on the way. Roll up the film to
enclose. Twist the ends of the film up tightly and tie in knots. Pat
roll and squeeze the mass into a pleasing shape (get the air out) and
freeze solid. When you want to use it, it may be sliced easily if
partly defrosted; then you can refreeze the rest. This is what our
little family has for breakfast at the weekend with fried potato,
eggs, bacon and green sauce. No lunch required! Cameron, a.k.a. -
BEGG.4@OSU.EDU

Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST

From Glen Hosey's Recipe Collection Program, hosey@erols.com
Rate this recipe:  
Featured Recipe
» Scallop And Green Bean Terrine
Category: SeaFoods
Hits: 371
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com