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 ¼ 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.
From: Sallie Krebs Date: 04-29 Cooking
Your Mexican Chorizo is ready. Buon appetito!
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