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Chorizo Or Chourico

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

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.

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