[Sca-cooks] Sausage recipes

Fri Jan 21 19:32:57 PST 2005

Also sprach 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.

I think the caveat about modern chorizo being fresh may apply mostly 
or exclusively to Mexican versions. I know I've seen smoked and/or 
air-dried chorizo. Even Goya chorizo is semi-cured, like pepperoni.

Adamantius

>
>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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Rousseau, "Confessions", 1782

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