First off, Mama, really hope you are feeling better. I was about to get more worried about you. This sausage is really good and easy to make. I don't use the tequila because I never have any. But white wine or water works just as well. Also any hot Chile will work if you can't find the pequin's. CF
Chorizo Mexican (Mexican-style Sausage)
U.S. INGREDIENTS METRIC
5 Ib. Pork shoulder butt 2270.0 g
3 Tbs. Tequila 45 ml
3 Tbs. Red wine vinegar 45 ml
5 tsp. Salt 35.0 g
2 Tbs. Chili Ancho, dried 30.0 g
1 Tbs. Onion, powder 8.0 g
1 Tbs. Pimenton (paprika) 8.0 g
4 tsp. Chili Piquin,*dried 6.4 g
1 tsp. Garlic powder 2.8 g
1A tsp. Pepper, white 1.5g
1 tsp. Oregano, ground 1.0 g
1A tsp. Cumin, ground 1.0 g
sausage casing, 32mm
S'/zlb. «• Totals -> 2.5 Kg
* Caution: Be advised! Chili piquin is rated at 140,000 heat units, cayenne at 40,000, chili ancho at 3,000 and pimenton is 0. The Scoville heat unit is the standard for measuring a pepper's capsaicin or heat producing compounds. One part per million of the compound is equivalent to 15 Scoville units.
Method:
1. Grind the pork through a coarse grinder plate; mix in the salt.
2. Refrigerate for 1 hour.
3. Add all dry ingredients to a spice mill or coffee grinder and grind to a fine powder.
4. Add dry ingredients to the liquids and then to the meat. Mix well.
5. Stuff into casing; twist and tie off in 4 inch lengths.
6. Cover and refrigerate overnight to allow sausages to begin develop flavors.
7. Refrigerate and use up in several days. The rest can be vacuumed packed and frozen
up to 3 months.
Len Poli - March 1994
Note Also: Chili pepper and chili powder are NOT the same thing. Chili peppers are pods from the Capsicum plant; Chili powder is a mixture of ground chili pepper pods, oregano, cumin and garlic.
