Chorizo Sausage Seasoning Mix

Recipe Ingredients

3 lbs	1362g / 48oz	Pork - cut 1" cubes
1/2 lb	227g / 8oz	Pork fat - cut into 1" cubes
6		Garlic cloves - crushed
1/2 cup	118ml	Red wine
4 tablespoons	60ml	Paprika
2 teaspoons	10ml	Crushed red pepper
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Coriander
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Medium sausage casings

Recipe Instructions

Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together.

With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.

This recipe yields 3 1/2 pounds of sausage.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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