Chorizo Spicy Sausage
|Water||1 1⁄3 Cup (21.33 tbs)|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Crushed red pepper||4 Teaspoon|
|Dried oregano||1 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Coriander seed||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Whole peppercorns||1 Teaspoon|
|Boneless pork shoulder||5 Pound, cut in 1 1/2-inch cubes (Untrimmed)|
|Pork fat||12 Ounce|
Rinse sausage casings; soak in water at least 2 hours or overnight.
In blender container combine the 1 1/3 cups water, vinegar, paprika, salt, crushed red pepper, oregano, garlic, coriander, cumin, peppercorns, and cloves.
Cover; blend till spices are ground.
With the coarse blade of meat grinder, grind together un-trimmed pork and the 12 ounces of pork fat.
Add the seasoning mixture; mix well.
Use as bulk sausage or attach sausage stuffer attachment to grinder.
Using one 3- to 4-foot piece of casing at a time, push casing onto stuffer, letting some extend beyond end of attachment.
Using coarse plate of grinder, grind mixture together, allowing it to fill the casing.
Fill casing till firm but not too full, tying with string or twisting when links are 4 to 5 inches long.
Wrap and store in the refrigerator 3 to 5 days or in the freezer up to one month.