[Sca-cooks] Chorizo report

[Robin Carroll-Mann]

tonight I cooked the chorizos.  Being lazy, and not wanting to stand over a
frying-pan, I baked them in a 400 F oven for 40 minutes.  The seasoning
was good, but they were a little dry.  Next time, I would add some fat to the
mix.  Or maybe just fattier pork -- I used pre-packaged "lean ground pork".
Perhaps I can find the old-fashioned kind that isn't so health-conscious.

Not wanting to be a spoon tease, here is the recipe and my redaction:

The original recipe is from the _Manual de Mugeres_, an anonymous
household manual from the late 15th/early16th century.  It was obviously
written for a wealthy household, since it contains many costly recipes for
perfumes and cosmetics.

Receta para hacer chorizos

Carne de puerco magra y gorda picada, harina muy cernida, ajos
mondados, clavos molidos, vino blanco, sal la que fuere menester.
Amasarlo todo con el vino y después de masado, dejarlo en un vaso
cubierto un día natural. Y después henchir las tripas de vaca o puerco, cual
quisiéredes, de esta masa y ponerlas a secar al humo.

My translation:

Recipe to make chorizos

Lean and fat pork meat, chopped; well-sifted flour, peeled garlic, ground
cloves, white wine, as much salt as is needed.  Knead it all with the wine,
and after it is kneaded, leave it in a covered vessel for one full day.  And
then stuff the intestines of cow or pig, whichever you prefer, with this dough
and set them to dry in the smoke.


My redaction:

1-1/4 pounds lean ground pork
2 cloves garlic
1 tsp. salt
1/4 tsp. ground cloves
2 TBS flour
1/4 c. white wine
hog casings

Grind the garlic to a pulp in a morter with the salt.  Add the wine, cloves,
and flour, and mix well.  Place the ground pork in a large plastic food bag
and pour the seasoning mix over it.  Seal the bag, and knead the contents
so that they become thoroughly mixed.  Refrigerate overnight.  Cook until
done.  Eat.
Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net