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LOCATION: Recipes >> Preserving Meats >> Chorizo 02

Print this Recipe    Chorizo 02

Chorizo-style sausage.

1 lb belly pork, coarsly minced
1 tablespoon paprika
2 cloves garlic, chopped
1/2 teaspoon each of:
sugar
ground coriander
salt
black pepper
red wine

Mix all the ingredients except the wine together. Slowly add small
amounts of wine to moisten the mixture until it holds together
well. (The more fat in the pork, the less wine will be needed).
The mixture can then be rolled out, or fed through a sausage maker.

Unlike real chorizo, which are cured and can be eated uncooked,
these must be cooked first, like a normal sausage.

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4 of 6 people found the following review helpful:
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chorizo #02, July 13, 2004 - 12:37 PM
Reviewer: Anonymous from Pennsylvania
the chorizo was pretty good the way it was made originaly but not quite spicy enough for me so I added a teaspoon red pepper flakes.

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