Fresh Hot Spanish Sausages
|Lean pork||1 1⁄4 Pound, cut into 1 inch dice and chilled|
|Fresh pork fat||10 Ounce, cut into 1/2 inch dice and chilled|
|Cumin seeds||3⁄4 Teaspoon|
|Dried red chilies/1 1/2 teaspoon dried hot red pepper flakes||8 Small, seeded|
|Coriander seeds||1 1⁄2 Teaspoon|
|Coarse salt||2 1⁄2 Teaspoon (Kosher)|
|Hot paprika||4 Teaspoon (Medium Hot If Available)|
|Whole black peppercorns||1⁄4 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon|
|Red wine||1⁄3 Cup (5.33 tbs)|
|Hog casing yard||2 , washed and drained|
Combine the cumin seeds, chilies or red-pepper flakes, coriander and cloves in a small pan and shake over medium heat until the chilies or flakes are slightly toasted and the seeds start to crackle—about one minute.
Combine the toasted seasonings with the sugar, salt, paprika, and peppercorns in a spice mill or mortar and grind to a coarse texture.
Mix with the garlic in a bowl.
Combine the pork, fat and seasonings in a large bowl.
Put half of the mixture in the container of a food processor, add half the wine, and process to a fairly coarse grind.
Scrape into a bowl and repeat with the remaining meat mixture and wine, then combine the batches.
Stuff the sausage casings, tying off the links at 3 to 4 inches [8 to 10 cm.].
Hang the chorizos in a cool, airy place for eight to 12 hours, or until they are firm, smooth and dry to the touch.
If the weather is hot or very humid, instead of hanging the sausages, refrigerate them, uncovered, for at least 12 hours.
To store, refrigerate for up to three days.