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Title: Mexican Chorizo
Yield: 9 Servings

Ingredients

      1    4 1/2 lb pork roast, boned
      1    and cubed
      1    onion, finely chopped
      3 tb red wine vinegar
  1 1/2 tb red pepper
  1 1/2 tb black pepper, coarse ground
      2 tb salt
      2 tb brandy
      1 tb red pepper flakes
      1 tb fennel seeds
      5    cloves garlic, minced
      1 ts cumin, ground
      6    to 9 - feet pork sausage
      1    casing

Instructions

Grind pork coarsely into a large mixing bowl. Then next 10
ingredients; mix well. Grind mixture again. Cover and refrigerate 4
hours.

Stuff casings, according to instructions. Twist casings and tie into
8" links. To cook, place half the links in a large skillet; pierce
with a needle 3 or 4 times. Add 1/4 cup water, cover and simmer 10
minutes. Uncover and cook over low heat, turning frequently until
water evaporates.

Slice and serve warm.

Sausages may also be refrigerated 3 or 4 days or frozen.

Source: File/MAINMEX1.ZIP

From: Sallie Krebs Date: 04-29 Cooking

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