If using the fat, mix it into the meat very thoroughly, then add the other ingredients in turn and , using your hands, work them together thoroughly. This is important because the vinegar and the sherry or brandy "cure" the meat and help prevent it from spoiling. When blended, store the sausage in an earthenware crock or glass container and let season in a cool place for at least 24 hours but preferably for 2 or 3 days. Freeze what you dont plan to use soon. This recipe makes enough chorizo to fill 2 one-pint containers. Variation: For the faint-of-heart, heres a simpler version for a smaller amount of chorizo. While it isnt as authentic a recipe, it isnt as hot or as highly spiced, either. And you can make it in a jiffy. Just coarsely grind 1 pound of pork and mix it very thoroughly with 1 teaspoon salt, 1 tablespoon chili powder, 1 large garlic clove, mashed, 2 tablespoons sherry or brandy, and 2 tablespoons vinegar. Makes enough to fill a one-pint container. Chorizo is called for in many Mexican recipes but should be used with discretion, for it is very highly seasoned. Our own pork sausage is not a good substitute because it contains sage, which is not a Mexican seasoning. So, if you cant find a Mexican meat market where chorizo is sold in links-or you cant locate canned chorizo in specialty food stores-heres how to make your own. (You can adjust the seasonings to your own taste just like all good Mexican cooks do.) Chorizo is easy to fix, keeps well refrigerated, and its good to have on hand for some of the recipes in this book. TRADER VICS ROOK OF MEXICAN COOKING Typos by Brenda Adams Recipe By : Trader Vics Mexican Cookbook Posted to MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 17:36:16 -0400 From: ADAMSFMLE@aol.com