2 lb Pork; lean, coarse grind
1/4 lb Pork fat; chop fine
2 tb Paprika
2 tb Chili powder
1 ts Pepper, black
1/2 ts Cinnamon, ground
1/2 ts Cloves, ground
1/4 ts Coriander, ground
1/4 ts Ginger; grated
1 ts Oregano, dried, crushed
1 ts Cumin, ground
2 ts Salt
6 Garlic cloves; crushed
1/2 c Vinegar, white
1/2 c Sherry, dry
1 Sausage casing
Combine pork meat and fat thoroughly. Add paprila,
chili powder, pepper, cinnamon, cloves, coriander,
ginger, oregano, cumin, garlic, salt, vinegar and
sherry (brandy may be substituted). Mix well with
hands. Mixture may be stored in a crock in cool place
for twenty-four hours, or better, for 2 or 3 days.
Form into patties and saute.
Alternatively the mixture may be forced into sausage
casing and hung to dry in a cool place. This is best
done in cold weather and hung in a breezy place to aid
in drying.
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