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Fresh chorizo

by Starr Luteri

Reprinted from Starr's Kitchen, see the original blog post.

Whether using a food processor or meat grinder, you'll find it easier to work with the pork if it is partially frozen.

Fresh chorizo sausage patties.

1 lb. fresh boneless pork
2 garlic cloves, peeled
2 or 3 chiles (japones)
1/2 tsp. whole coriander
1/2 tsp. whole cloves
1/2 tsp. black peppercorns
1/2 tsp. dried oregano
1/2 tsp. cumin seeds
1 tsp. salt
2 Tbs. cider vinegar

Ingredients in the grinder.
Feed partially frozen meat and garlic cloves through the meat grinder, or pulse in food processor until evenly ground but not mushy.

Place the next 7 ingredients in a whirly-gig coffee grinder and process to the texture of corn meal.

Forming sausage into logs.
Add to meat with cider vinegar and stir thoroughly. The sausage may be left loose or shaped into patties or logs. Because your home-made sausage has no artificial preservatives, store no more in the refrigeratorthan you will use in a day or two; keep the rest in the freezer.

Slicing sausage into coins.
I shaped this batch into logs, than chilled them well before slicing into coins for Spanish Brown Rice.

Food, faith and groundhogs and a recipe for glazed groundhog loaf

Scott Hutcheson is a community and economic development strategist and an award-wining food writer. He and his family are members of First Presbyterian Church in Lebanon, Indiana. [Read his blog post "Food, Faith and Groundhogs" on the Hunger Program's Food and Faith Blog]

Glazed Groundhog Loaf (for 50)

Loaves

6 pounds ground ham (your butcher can grind this for you)
6 pounds ground pork
1 quart milk
12 eggs, beaten
1 pound bread crumbs
1 tablespoon garlic powder
1 teaspoon black pepper
Salt and pepper to taste

Glaze

1-1/2 pound brown sugar
1-1/2 tablespoons dry mustard
1 cup cider vinegar

Preheat the oven to 350 degrees. The easiest way to mix this is with an industrial mixer. If that is not available, a big bowl and clean hands (and arms) is your best bet. Combine the pork, ham, egg, milk, breadcrumbs, garlic powder, and pepper until it is all incorporated together. Do not over mix. Divide the mixture into four equal parts and form loaves. Place the loaves into a 12 x 20 x 4 baking pan that has been coated with nonstick cooking spray. Place in the 350-degree oven and bake for 1-1/2 to 3 hours. During the last 30 minutes of baking, remove from the oven, cover with glaze and return to the oven for the last 30 minutes. To prepare the glaze, combine the brown sugar, mustard and vinegar. This recipe serves 50 with 5-ounce servings.