Re: [CH] Chorizo
VoodooChile (rael64@qwest.net)
Thu, 24 Oct 2002 20:20:30 -0600
>Friends and neighbors
>
>We're getting a pork done next week, the butcher plant is going to grind the
>trim and we're going to make our own sausage -- any good chorizo recipes out
>there?
>
>Thanks in advance
>
>Nels in ND
Not chorizo and no, i've never tried it, but this is one of my cajun
bibles, so I put my trust in the recipe. And you're not likely to
come acoss this commonly. Of course, you'll have to adjust it <g>.
Boudin
1 hog's head, cut into pieces with eyes, ears and snout removed
1 1/2 pounds pork liver
2 onions, cut into chunks
2 stalks of celery
1 large bell pepper, cut into chunks
4 - 6 pounds of pork butt, cut into chunks
6 pigs feet
salt, black pepper, and cayenne pepper, to taste
3 pounds of rice, cooked
1 hank of sausage casing
1> place all ingredients except rice and sausage casing into a large
pot; cover with water and boil one to two hours until meat is tender.
2> remove ingredients from broth and continue to cook broth until
reduced by half.
3> Remove all bones and excess fat from head, feet, and pork butt and
grind entire mixture in food processor or grinder.
4> Season with salt, black pepper, and cayenne.
5> Mix with cooked rice, stirring the mixture as little as possible
to prevent rice from breaking. If too dry, add some of the broth.
6> Fill the sausage casing using a funnel or sausage stuffer, tying the ends.
7> Simmer boudin in broth for 15 minutes.
Yield: 15 to 20 pounds
Dat's good eating, mon.
--
Peace, Hendrix, and Chiles.......
Rael64