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San Francisco Chorizo


5 lb Fresh pork
5 teaspoon Salt
3 tablespoon Chili powder
1 Clove
garlic, mashed
5 tablespoon Vinegar
1/4 c Paprika
1 1/2 teaspoon Pepper
3/4 teaspoon Oregano
3/4 teaspoon Thyme
1/4 c Dry wine

With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.