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Caprine Cuisine Recipe - "Pork and Chivo/Lamb Chorizo"

Amber Waves Pygmy Goats
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USDA Rural Information Center

PORK AND CHIVO/LAMB CHORIZO
Submitted by Garry Vroegh

This is another 'leaner' version of the favorite Chorizo. In this recipe Goat/lamb and nonfat dried milk replaces a substantial amount of the fat found in most chorizo's which makes this one a 'healty CHOICE'. This sausage is very lean but does not lack on flavor, and does not weeep a red chile residue onto other foods as many other chorizos will do. For the homemaker sausage makers adding ice keeps the sausage chilled and adds some moisture so that it won't brown before it is fully cooked.

INGREDIENTS

  • 2 Pounds of boneless porkbutt (cut into 1 inch cubes)
  • 1 Pound of leg of Goat/lamb (cut into 1 inch cubes)
  • 1 Pound of unsalted fatback (cut into 1 inch cubes)
  • 1 Bunch of fresh cilantro (stemmed and chopped)
  • 3/4 Tablespoon of chile molido
  • 1/4 Cup of Paprika
  • 1 1/2 Tablespoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • Pinch of ground cloves
  • 5 teaspoons of salt
  • 5 teaspoons nonfat dried milk
  • 1 1/4 Cups of crushed ice

    DIRECTIONS:
    Grind the Pork, Goat/Lamb, fatback, and cilantro in a meat grinder fitted with the 1/4-inch grinding plate.
    Add all the spices, the salt, and dried milk.
    Place the sausage in the bowl of an electric mixer. (If using a heavy-duty mixer, use the paddle attachement)

    Mix for one minute at low speed while adding the ice in small doses. Mix for one minute at medium speed.
    The sausage may be used in bulk form or formed into patties.
    It may also be piped into casings and tied into links.

    As you can see there are no funny types of named ingredients that my scare you. This will make about 5 pounds of sausage.

    Dutch Heritage Farm Tropical Sheep & Goats International

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