CHORIZO #3

      Title: CHORIZO #3
  Categories: Meat
       Yield: 24 Servings
  
       5 lb Untrimmed boned pork
            -shoulder; 1" cubes
       3 tb Red chili powder
       3 tb Salt
       2 tb Hot paprika
       1 tb Minced garlic
       1 tb Dried red chili flakes
       1 ts Dried oregano; crumble
       8    -(up to)
      10    Feet hog sausage casings
       1 tb White vinegar
     1/4 c  Tequila or water
       3 tb Red wine vinegar
  
   (Bon Appetit, May 1986)
   
   Combine pork, chili powder, salt, paprika, garlic, chili flakes and
   oregano in large bowl. Cover mixture and marinate in refrigerator
   overnight.
   
   Soak casings in cold water mixed with distilled vinegar 1 hour.
   Rinse. Slip one end of casing over faucet and run cold water through.
   Clip out or tie closed any sections with holes. Soak in cold water
   while preparing filling.
   
   Coarsely grind pork misture in meat grinder or processor. Return to
   bowl. Make well in center of meat mixture. Add tequila and red wine
   vinegar to well; knead into meat.
   
   Attach stuffing horn to grinder. (casing can also be stuffed with
   pastry bag fitted with 1/2 inch plain tip, or a kitchen store will
   have a small metal sausage stuffing horn for a few dollars). Wring
   out casings and place one end over horn. Gradually push all of casing
   onto horn, leaving 6 inch overhang. Tie knot in overhang. With one
   hand, feed meat mixture into grinder. Meanwhile, anchor casing on top
   of horn with thumb of other hand, allowing casing to unroll as
   mixture is extruded. Stop occasionally to mold meat. Pierce any air
   bubbles with fine needle. Do not pack too full or sausage will burst
   as filling expands during cooking. Remove horn and knot casing. Knot
   3 inch pieces of string around sausage at 4 inch intervals. Cut into
   individual sausages. Place on paper-towel lined pan and refrigerate
   uncovered overnight.
   
   Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
   
   From Glen Hosey's Recipe Collection Program, hosey@erols.com
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