Posted on 07/25/2006 10:46:29 AM PDT by Daus
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Chorizo, a tasty Mexican sausage, will join fellow meaty friends Hot Dog, Bratwurst, Polish and Italian as the newest member of the Klement's Famous Racing Sausages team at Miller Park. |
Or as Bill Cosby once said about why he doesn't eat brains, "I ain't bitin' on nothing somebody's been thinkin' with."
Alchevsk, Ukraine. My wife-to-be (now just plain wife) took me to the outdoor city market to find a pig's head for a delightful dish called "holodetz." We only needed 1/2 the head so an old babushka with scarf and gold teeth picked up an axe and kindly cleaved the head in half for us. The pig's eyeball was hanging out of the socket and it's lower jaw was demolished. She put it in a plastic bag for us and we were on our merry way.
Corn tortillas are better. I have been eating Chorizo for 35 years.
I get mine in Mexico -- you can get great Chicken and Turkey Chorizo down there that are a lot healthier (and almost as good) as Pork and Beef.
made with real meat - dogs, cats, rats, not this fake soy extender shyte like macdonalds uses!
Chourico [spicier] and Linguica, the Portuguese equivalents, are GREAT sausage!!
I married into a Hispanic family. I had never tried chorizo because of the ingredients. I thought that they were bad for you. One day after looking around the room at the rather large family gathering I realized how many were in their late seventies and eighties and still very healthy and that had been eating chorizo all of their life. I tried it and absolutely love it. It is what I had for breakfast this morning.
Sweeney Todd Meat Pies or Farmer Franklin's Fritters.
For those that would like to try Chorizo and would also like to know what is in it..
In a large bowl place:
* 2 Lb. ground pork. I use shoulder and grind it with my Kitchen Aid.
* 3 1/2 tsp. salt
* 6 Tbl. pure ground red chile
* 6-20 small hot dried red chiles crushed
* 4-6 cloves garlic, minced
* 2 Tbl. dry leaf oregano
* 2 tsp. whole cumin seed, crushed
* 1 tsp. fresh ground black pepper
* 1 1/2 tsp. sugar
* 4 Tbl. good cider or wine vinegar
* 2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
My wife makes it from a combination of beef and sausage. Mighty tastee...
It's actualy quite an extraordinary place
http://www.ballparks.com/baseball/national/miller.htm
CHORIZO MEXICAN SAUSAGE
2 lb. ground meat (your choice)
2 1/2 tbsp. good quality chili powder
2 1/2 tbsp. paprika
1 to 2 tsp. Tabasco or hot sauce
1 tsp. black pepper
2 tsp. ground oregano
2 tsp. ground cumin
4 to 6 cloves garlic (minced)
1/8 tsp. cinnamon
1/8 tsp. cloves (ground)
1/8 tsp. ground ginger
1/8 tsp. ground coriander
1/3 c. vinegar
1/2 c. wine
1/3 c. water
Brown meat and cool thoroughly in skillet. Add other ingredients, stirring to prevent lumping. Simmer 10 to 15 minutes to blend seasonings. Continue simmering until liquid is reduced.
www.Cooks.com
Sheeeeze.. I should have checked before posting the same recipe.. DUH!
We won't tell her you said that.
"Chorizo is good, but don't look at the ingredients."
mmmmmmmmmmm...Salivary glands listed first on the package! No wonder chorizo makes the mouth water.
I haven't heard that one before, but I haven't looked that hard either. Has a certain legend quality to it.
Most of what you buy in the store is made from unmentionables. The only way I eat it is if I mix my own. I prefer a *spicy* sausage on the grill to a hamburger myself. Napalm Italian and Ring Stinger Mexican are my favorites!
Don't ya like ground hog lymph nodes?
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