Mexican Sausage (Chorizo Mexicano)

• 2 lbs ground lean pork
• 1 cup vegetable shortening
• 3 tablespoons chili powder
• 2 bell peppers, ground
• 2 tablespoons paprika
• 2 cups wine vinegar
• 1/2 cup brandy 100 proof brandy
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon coriander seed
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon thyme
• 8 garlic cloves, pressed
• 6 bay leaves, crumbled
• cellophane casing

1. Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
2. Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
3. Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
4. Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
5. George Celsius Booth The Food and Drink Of Mexico.

ground lean pork, vegetable shortening, chili powder, bell peppers, paprika, wine vinegar, fresh coarse ground black pepper, cinnamon, clove, ginger, nutmeg, coriander seed, oregano, cumin, thyme, garlic, bay leaves, casing

Taken from www.food.com/recipe/mexican-sausage-chorizo-mexicano-216826 (may not work)