[Sca-cooks] Sausage recipes

[Phlip]

Ene bichizh ogsen baina shuu...



> Recipe to make chorizos
>
> Chopped pork, lean and fat, well-sifted flour, peeled garlic, ground
> cloves, white wine, salt as is necessary.  Knead it all with the wine,
> and after kneading it, leave it in a covered vessel for a full day*.
> And then stuff the intestines of cow or pig, whichever you wish, with
> this mixture [literally, dough], and set them to dry in the smoke.
>
> *Note: As in English, "day" (dia) can mean the time between sunrise and >
sunset, or a 24-hour period.  The RAE dictionary makes it clear that
> "dia natural" means a full day, which is divided into daytime and
nighttime.

Thanks, Brighid ;-) Looking through the recipes I'm finding on the "Net,
there have been two major changes- substitution of chiles for the cloves
(not always, sometimes the cloves are maintained), and the fact that the
period recipe is a dried, smoked sausage, while the modern versions are a
fresh sausage.

Examples:

2 cloves garlic, mashed
1 teaspoon salt
1 tablespoon vinegar
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 pounds ground pork

Instructions say to fry until brown, and use in place of commercial chorizo
in any recipe.

2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the
like, 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.

1    lb ground beef or pork
1    tablespoon chili powder
1/2    teaspoon cumin (cominos)
1/2    teaspoon salt
1/4    teaspoon ground, dried bell peppers or cayenne
1    tablespoon onions, minced
1/2    teaspoon garlic, mixed
1    tablespoon vinegar

1.  Mix all ingredients together thoroughly.
2.  Form into 6 thin patties.
3.  To cook, fry patties and serve with eggs.
4.  OR, fry, crumble meat, and use in tacos or other mexican foods.

1 pound mild bulk pork sausage
3 tablespoons chili powder
2 cloves garlic, minced or put through a garlic press
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano (Mexican oregano preferred)
Combine all ingredients, mixing well. Shape into patties. Cook in a skillet
over medium heat until browned, turning once. Drain well. Garnish, if
desired, with cilantro or parsley sprigs.

 1 lb. ground lean pork
   1 teaspoon salt
   2 Tablespoons chili powder
   1/4 teaspoon cumin
   1/2 teaspoon oregano
   2 cloves garlic, pressed
   2 Tablespoons vinegar
 Mix all ingredients.  Allow to sit overnight in the refrigerator.
 Form into patties as with other sausage, or crumble and fry.
3 lbs pork butt
0.5 - 0.75 lbs pork fat, still frozen
2 Tbsp salt
1 Tbsp fresh ground black peppercorns
1.5 Tbsp cayenne
1.5 tsp crushed red pepper
1 Tbsp fresh minced garlic
2 Tbsp Ancho chili powder
1 Tbsp Mexican oregano
1/8 c rice vinegar
1 Tbsp sugar
1/2 tsp fennel, cracked
1 Tbsp lemon juice
1/4 c tequila
1/2 tsp curing salt (Prague Powder #2)
medium hog casings

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together.
Mix all the rest of the ingredients with the meat and the fat. Grind
everything again and mix well. Stuff the meat mixture into the hog casings
and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the
fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze
and cook before serving.

 _____________________________________________________

These are just the ones I was able to pull up quickly. I know one recipe I
have (maybe from Prudhomme?) includes cloves, but as you can see, none of
these do, and they're mostly served fresh, although a couple want you to
smoke or age them.

We went through this, somewhat, when we were discussing gazpacho. What
particularly makes these sausages all chorizo, derived from the original
that Brighid presented us with? Is it simply a Spanish term for a highly
spiced sausage, the spicings changing with the spices available? Are there
other sausage recipes that aren't chorizo, that are highly spiced? Anybody
have any information or speculation?

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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