Homemade Delicious Chorizo (Mexican Sausage)

Directions

Combine ground pork meat and fat thoroughly.

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

If you use mild chili powder a mild sausage will result. If you use spicy red chili pepper flakes a spicy Chorizo will result.

Mix well with hands.

Fry up a small amount and check for seasoning, adjust if desired.

If desired store refrigerated for 1 to 3 days, then freezer or package as desired.

Form into patties and sauté until completely cooked.

Alternatively the mixture may be forced into sausage casing and frozen for later use.

With raw sausage always make sure to thoroughly cook before consumption. Air drying is not recommended.