Chorizo (Mexican Sausage) #1

Ingredients

Directions

Combine pork meat and fat thoroughly.

Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted).

Mix well with hands.

Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days.

Form into patties and sauté.

Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place.

This is best done in cold weather and hung in a breezy place to aid in drying.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.