2 and 1/4 pound lean pork
1/4 pound pork fat
5 cloves garlic, minced
4 to 6 chili peppers, chopped
1/2 cup onion, finely chopped
1/4 cup brandy
1/3 cup chili powder
1 teaspoon black pepper
1 teaspoon ground coriander
1 and 1/2 teaspoon cumin
Salt to taste
1/2 teaspoon Tabasco
1/2 cup vinegar
Grind the pork and the fat together with a course cutting plate.
Combine garlic, onion, brandy, peppers and seasonings.
Mix this into the meat along with the Tabasco and vinegar.
Stuff into casings, tying off each link at about 4 inches.
Hang in a warm, breeze (insect-free) place to dry for 24 hours.
Store in refrigerator until used.
Submitted By: KP from WA on 1999-12-14