Mexican Sausage (Chorizo Mexicano)

• 2 lb. ground lean pork
• 1 cup vegetable shortening
• 3 tbsp. chili powder
• 2 bell peppers, ground
• 2 tbsp. paprika
• 2 cups wine vinegar
• 1/2 cup 100 proof brandy
• 1 tsp. coarsely ground pepper
• 1/2 tsp. each cinnamon and cloves
• 1/4 tsp. each ginger, nutmeg and coriander seed
• 1 tsp. each oregano, cumin and thyme
• 8 cloves garlic, 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 C. Booth The Food and Drink Of Mexico

ground lean pork, vegetable shortening, chili powder, bell peppers, paprika, wine vinegar, brandy, ground pepper, cinnamon, ginger, oregano, garlic, bay leaves, casing

Taken from www.foodgeeks.com/recipes/20880 (may not work)