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Mexican Chorizo

1 lb To 4 1/2 lb pork roast, boned and cubed
1 Onion, finely chopped
3 tb Red wine vinegar
1 1/2 tb Red pepper
1 1/2 tb Black pepper, coarse ground
2 tb Salt
2 tb Brandy
1 tb Red pepper flakes
1 tb Fennel seeds
5 Cloves garlic, minced
1 ts Cumin, ground
6 To 9 - feet pork sausage casing


Grind pork coarsely into a large mixing bowl. Then next 10 ingredients; mix well. Grind mixture again. Cover and refrigerate 4 hours. Stuff casings, according to instructions. Twist casings and tie into 8" links. To cook, place half the links in a large skillet; pierce with a needle 3 or 4 times. Add 1/4 cup water, cover and simmer 10 minutes. Uncover and cook over low heat, turning frequently until water evaporates. Slice and serve warm. Sausages may also be refrigerated 3 or 4 days or frozen.





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