Mexican Style Cornbread

INGREDIENTS:

2 lb Boneless pork butt or
-shoulder
1 Clove garlic
2 tb Chile powder
1 tb Paprika
2 ts Mexican oregano; well
-crumbled
1 ts Coarse salt (I use Margarita
-salt)
3/4 ts Ground cumin
1/2 ts Ground Cayenne chile
1/4 c Red wine vinegar
Enough pork fat if necessary
-to make a 2-to-1 meat to
-fat ratio

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). Grind the meat and fat together twice, using a coarse blade. Remove the skin from the garlic clove, finely dice it, spinkle it with coarse salt, and crush it with the back of a dinner fork. Add garlic and spices to the wine vinegar and knead it well into the meat/fat mixture. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate size bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

Pork sausage (and chorizo in particular) don't stand up too well to lengthy freezing and should be used up within 2 or 3 months.

BTW -
Even though fennel seed is more typical in Italian sausage (usually whole), I add some CRUSHED fennel seed to my chorizo...

Rich McCormack (Poway, CA) macknet@cts.com --
aka rmccormack@aol.com

CHILE-HEADS ARCHIVES