Wednesday, October 11, 2006

Mexican Chorizo

From: Culinary Institute of America Breakfasts & Brunches

2 pounds ground pork, chilled
2 Tbsp ground dried chiles
1 Tbsp salt
1 Tbsp minced garlic, sauteed and cooled
4 1/2 tsp Spanish paprika
1 tsp ground cinnamon
1 tsp ground oregano
1 tsp ground thyme
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground coriander seed
1/2 tsp ground bay leaf
2 Tbsp red wine vinegar

Mix the ground pork and the seasonings by hand with a wooden spoon or on low speed with the paddle attachment until evenly blended, about 1 minute. Mix for an additional minute, gradually adding the red wine vinegar.
Mix on medium speed for 15-20 seconds, or until the sausage is sticky to the touch.
Make a patty with about 2 tablespoons of the mixture and saute in a small skillet over low to medium heat until cooked through and browned. Taste and then adjust seasoning and consistency before shaping into patties.
The sausage is ready to prepare now or transfer it to storage containers, cover tightly, and refrigerate for up to 3 days or freeze up to 2 months.

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