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Chorizo (Mexican Sausage)




  1. Combine pork meat and fat thoroughly. Add paprika, chile powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, vinegar and sherry. Mix well with hands.
  2. Place in earthenware crock or glass jar in a cool place (50 to 60 degrees F) for at least 24 hours, or preferably 2 to 3 days. Freeze for longer storage.
  3. To serve, crumble and sauté for use in casseroles or form into thin patties and fry until done.


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