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Title: Chorizo (Hot Mexican Sausage)
Yield: 1 Servings

Ingredients

    3/4 ts cumin seeds
      2 ts crushed red pepper
  1 1/2 ts corriander seeds
      3    whole cloves
    1/2 ts sugar
  2 1/2 ts coarse (kosher) salt
      4 ts paprika
    1/4 ts whole black peppercorns
    1/2 ts finely minced garlic
  1 1/4 lb lean, trimmed pork,1dice>>>
      1    chilled
     10 oz fresh pork fat, 1/2 dice>>>
      1    chilled
    1/3 c  robust red wine

Instructions

Combine cumin, red pepper, corriander and cloves in sm. saucepan and
shake over med. heat until peppers are slightly toasted and seeds
begin to crackle, abt. 1 min. Combine toasted seasonings and
remaining dry seasonings in mill or mortar and grind to coarse
texture.

Combine seasonings with garlic in small bowl. Mix meat, fat, and
seasonings in large bowl.

Put half meat mixture and half of wine in food processor and process
to fairly coarse grind. If using grinder, use coarse-grind plate.
Process in two batches. Combine, mix thoroughly, cover and
refrigerate for 12 to 24 hrs. Stuff into casings using sausage
stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links.
Allow chorizos to dry to touch in cool place, or simply refrigerate
for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze
for longer storage.

Cook in your usual manner. Yield: abt. 2 lbs.

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