Spanish Style Chorizo

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Serving Size : 10 servings.
Category : Sausages


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds lean pork -- cubed
2 pounds pork fat -- cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne
1 tablespoon coarsely crushed red pepper
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon crushed oregano
2 tablespoons sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings



Ready, set, cook!



Grind meat and fat separately through the coarse disk and mix
together. Sprinkle remaining ingredients on the meat and mix
thoroughly. Cure in the refrigerator 24 hours. Prepare casings, stuff
and tie off into 4 inch links. Hang to dry for about 8 weeks.