MEXICAN STYLE CHORIZO

      Title: MEXICAN STYLE CHORIZO
  Categories: Meat
       Yield: 8 Servings
  
       2 lb Boneless pork butt or
            -shoulder
       1    Clove Garlic
       2 tb Chile powder
       1 tb Paprika
       2 ts Mexican oregano; well
            -crumbled
       1 ts Coarse salt (i use margarita
            -salt)
     3/4 ts Ground cumin
     1/2 ts Ground cayenne chile
     1/4 c  Red wine vinegar
            Enough pork fat if necessary
            -to make a 2-to-1 meat to
            -fat ratio
  
   Cut the meat (and fat, if necessary) into chunks. Spread out on a pie
   pan or cookie sheet and place in the freezer to chill (not long
   enough to freeze, just long enough to become firm). Grind the meat
   and fat together twice, using a coarse blade. Remove the skin from
   the garlic clove, finely dice it, spinkle it with coarse salt, and
   crush it with the back of a dinner fork. Add garlic and spices to the
   wine vinegar and knead it well into the meat/fat mixture. Cover and
   refrigerate at least a couple of hours or overnight. The sausage can
   be stuffed into prepared casings or formed into patties or
   appropriate size bulk portions and refrigerated for up to 3 days
   before use after which any remaining should be frozen.
   
   Pork sausage (and chorizo in particular) don't stand up too well to
   lengthy freezing and should be used up within 2 or 3 months.
   
   BTW - Even though fennel seed is more typical in Italian sausage
   (usually whole), I add some CRUSHED fennel seed to my chorizo...
   
   Rich McCormack (Poway, CA) macknet@cts.com -- aka rmccormack@aol.com
   
   Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
   
   From Glen Hosey's Recipe Collection Program, hosey@erols.com
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