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This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.
In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.
Ingredients
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2 pounds lean pork, coarsely ground
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3 cloves garlic, mashed in a press
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1/4 cup vinegar
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1 teaspoon oregano
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1/4 cup hot pimentón
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1 teaspoon freshly ground black pepper
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2 teaspoons salt
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1/4 teaspoon ground cumin
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1 teaspoon oregano
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1 yard sausage casing
Instructions
In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.
| Servings |
| 2 pounds |
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This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.
Ingredients
InstructionsIn a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.
|
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