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Name: Chorizos 2 (Mexican Sausage)
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 lb Pork tenderloin (ground ok); 2 Chilies pasilla; 2 tb Sweet paprika; 1/2 ts Coriander seeds toasted; 1/8 ts Cumin seeds; 2/3 c Mild white vinegar; 1/2 lb Pork fat; 4 cloves Garlic peel or crush; 5 Chiles anchos; 2 fl-oz Vodka is desired; 1/2 ts Oregano mexican blend; 2 1/2 ts Salt; 1/2 ts Peppercorns; 3 Cloves

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INGREDIENTS

2 lb Pork tenderloin ; (ground ok)
2 Chilies pasilla
2 tb Sweet paprika
1/2 ts Coriander seeds ; toasted
1/8 ts Cumin seeds
2/3 c Mild white vinegar
1/2 lb Pork fat
4 cloves Garlic ; peel or crush
5 Chiles anchos
2 fl-oz Vodka ; is desired
1/2 ts Oregano ; mexican blend
2 1/2 ts Salt
1/2 ts Peppercorns
3 Cloves

Servings

INSTRUCTIONS

Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you dont want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.

NOTES

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Chorizos 2 (Mexican Sausage)

2 lb Pork tenderloin (ground ok)
2  Chilies pasilla 
2 tb Sweet paprika 
1/2 ts Coriander seeds toasted
1/8 ts Cumin seeds 
2/3 c Mild white vinegar 
1/2 lb Pork fat 
4 cloves Garlic peel or crush
5  Chiles anchos 
2 fl-oz Vodka is desired
1/2 ts Oregano mexican blend
2 1/2 ts Salt 
1/2 ts Peppercorns 
3  Cloves

Chop the meat roughly, (or purchase ground pork), together with the  fat.    Toast the chilies well, turning them from time to time so they do not  burn. While they are still warm and flexible, slit them open and  remove the seeds and veins. As they cool off they will become crisp.    Grind the spices together withe the chilies.    Mix the ground spices and chilies with the rest of the ingredients  and rub them well into the meat with your hands.    Cover the mixture and set it aside in the refrigerator to season for 3  days, stirring it well each day. (Before using, fry a little of the  meat and taste to see if it has enough salt and seasoning.)    Normally the meat would be put into sausage casings, however, I just  use it straight from the bowl. If you dont want to stuff the meat  into casings at all, leave it to mature for about a week. Store it in  containers in the freezer compartment of the refrigerator.

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Nutrition

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Serving Size: 1 Serving (1637g)
Recipe Makes: 1

Calories: 3530
Calories from Fat: 2357 (67%)

Amt Per Serving		% DV

	Total Fat 261.9g	349 %
	Saturated Fat 112.6g	563 %
	Monounsaturated Fat 106.5g
	Polyunsanturated Fat 25.1g
Cholesterol 808.6mg		249 %
Sodium 1783.9mg		62 %
Potassium 5414.9mg		142 %
Total Carbohydrate 63.6g		19 %
	Dietary Fiber 24.2g	97 %
	Sugars, other 39.4g
Protein 197.2g		282 %
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.

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Calories per serving: 3530

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