1 1/2 lb trimmed pork shoulder or loin, 1/2x1-3/4 strips
1/2 lb trimmed pork fat, cut similarly
1 small onion, sliced
2 cloves (medium) garlic
5 small dried red chili peppers
3/4 tsp coriander seed
3/4 tsp cumin seed
2 tsp salt
3/4 tsp paprika
1/2 tsp dried oregano, crumbled
1/8 tsp ground red pepper
1/8 tsp cinnamon
2 tbsp red wine vinegar
Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork
and fat 30 minutes, then grind fat through fine blade of grinder and
pork through coarse blade with onion and garlic.
Toast chilies, cloves, coriander and cumin seeds in heavy small
skillet over medium-low heat, stirring frequently. Crush coarsely in
mortar. Stir into meat with salt, paprika, oregano, red pepper and
cinnamon. Stir in vinegar 1 T. at a time. Cover and chill.
Stuff sausage mixture into casings. Tie or twist into 8 links 5-6
inches long. Hang in cool spot until dry or refrigerate on a rack,
turning occasionally, for about 12-24 hours.
Bon Appetit, March 1981