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Chorizo Mexican Sausage
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By:
Anne L. Glynn
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Chorizo Mexican Sausage Recipe combines ground pork with a spice blend of ancho, pasilla and Japones chiles along with coriander, oregano, cloves, cumin, Hungarian paprika and garlic to create a delicious and tasty Mexican sausage .
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INGREDIENTS
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5 dried ancho chiles
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3 dried pasilla chiles
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3 dried Japones chiles
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1 teaspoon coriander
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1 teaspoon dried oregano, crushed
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1/2 teaspoon ground cloves
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1/4 teaspoon ground cumin
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1 tablespoon salt
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3 tablespoons Hungarian paprika
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6 cloves garlic, minced
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3/4 cup white wine vinegar
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3 1/2 pounds boneless pork (butt or shoulder), coarsely ground or finely chopped
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DIRECTIONS
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1:
Remove stems and seeds from chiles (reserving 2 tablespoons seeds). Toast chiles and reserved seeds on an ungreased, preheated comal or heavy frying pan over medium heat, turning occasionally. Cool.
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2:
Break the chiles into pieces and place in a blender with the seeds. Blend to a fine powder. Add coriander, oregano, cloves, cumin, salt, paprika, garlic, and vinegar; blend to mix well.
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3:
Add the chile puree to the ground meat and work together well with your hands. Cover the sausage and refrigerate to season, up to 2 days. Mix well twice each day. (The chorizo may be used immediately; however, the flavor will improve if it is allowed to season.) If you freeze the chorizo, allow it to season for 2 days first.
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4:
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