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Chorizo Sausage Seasoning Mix
3 lb Pork, cut into 1-inch cubes
1/2 lb Pork fat cut into 1-inch cubes
6 Cloves garlic, crushed
1/2 c Red wine
4 tb Paprika
2 ts Crushed red pepper
2 ts Salt
1 ts Coriander
1/2 ts Cumin
1/2 ts Ground black pepper
Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
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