Chorizo Quiche in Cornmeal Crust
INGREDIENTS:
2 ts Salt [a]
1/4 ts Peppper [a]
1 ts Ground chile; cayenne or hot
-paprika [a]
1/4 ts Sugar [a]
2 tb Red wine [a]
1/4 ts Liquid Smoke (opt) [a]
1 lb Lean pork; very finely
-ground [b]
2 oz Pork fat; coarsely ground
-[b]
2 Garlic cloves; crushed then
-minced [b]
Prepared hog casings
2 ts Salt [a]
1/4 ts Peppper [a]
1 ts Ground chile; cayenne or hot
-paprika [a]
1/4 ts Sugar [a]
2 tb Red wine [a]
1/4 ts Liquid Smoke (opt) [a]
1 lb Lean pork; very finely
-ground [b]
2 oz Pork fat; coarsely ground
-[b]
2 Garlic cloves; crushed then
-minced [b]
Prepared hog casings
"There are hundreds, perhaps thousands, of dishes made in Spain and Portugal with these sausages. Use these in any dish requiring spicy smoked sausage. It's also good sliced and eaten on top of a slice of bread, along with pickled vegetables and a glass of dry sherry. If you can't find the Spanish or Portuguese version, and don't want to make it yourself, substitute Mexican or South American chorizo for the fresh sausage and good pepperoni if you want a hard sausage. If you can only find American breakfast sausage, mix a scant 1/2 teaspoon hot paprika or ground chiles and 1 chopped garlic clove into each pound bulk sausage."
Mix [a]. Knead together [b] then knead in [a]. Stuff firmly into prepared casings and tie of in 6" lengths. Prick any air pockets with a pin.
If you've used Liquid Smoke, place sausages on a rack placed on a baking sheet and bake 3 hours in 200F oven. If you're smoking the sausages rather than adding Liquid Smoke, smoke at 275F 3-5 hours. Raw sausage can be refrigerated 3 days, smoked or baked sausage 1 week. Raw, smoked or cooked sausage can be frozen for 3 months.