Try this Chorizo (Spicy Sausage) recipe, or contribute your own.
Suggest a better descriptionRinse 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, peppercorn, and cloves. Cover; blend till spices are ground. (Or, in mortar and pestle, grind crushed red pepper, oregano, garlic, coriander cumin, peppercorns, and cloves. Slowly add water, vinegar, paprika, and salt; mix well.) With the coarse blade of meat grinder, grind together untrimmed pork and the 12 ounces of pork fat. Add the seasoning mixture; mix will. Grind again. 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 into 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. Makes 6 1/5 pounds. To cook sausage links: Do not prick. Place links in cold skillet. Add 1/4 cup cold water. Cover and cook slowly for 5 minutes; drain will. Uncover and cook slowly 12 to 15 minutes longer, turning occasionally with tongs. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (3195g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3462 | ||
Calories from Fat: 3174 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 352.7g | 470 % | |
Saturated Fat 156.2g | 781 % | |
Monounsaturated Fat 144.6g | ||
Polyunsanturated Fat 33.2g | ||
Cholesterol 343.6mg | 106 % | |
Sodium 2009.4mg | 69 % | |
Potassium 2127.3mg | 56 % | |
Total Carbohydrate 82.8g | 24 % | |
Dietary Fiber 41.8g | 167 % | |
Sugars, other 41g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3462
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