---------- Recipe via Meal-Master (tm) v8.03
  Categories: Mexico, Ham/pork, Groundmeats, Sausage, Submitted
       Yield: 8 Servings
       2 lb Pork; lean, coarse grind
     1/4 lb Pork fat; chop fine
       2 tb Paprika
       2 tb Chili powder
       1 ts Pepper, black
     1/2 ts Cinnamon, ground
     1/2 ts Cloves, ground
     1/4 ts Coriander, ground
     1/4 ts Ginger; grated
       1 ts Oregano, dried, crushed
       1 ts Cumin, ground
       2 ts Salt
       6    Garlic cloves; crushed
     1/2 c  Vinegar, white
     1/2 c  Sherry, dry
       1    Sausage casing
     Combine pork meat and fat thoroughly. Add paprila,
   chili powder, pepper, cinnamon, cloves, coriander,
   ginger, oregano, cumin, garlic, salt, vinegar and
   sherry (brandy may be substituted). Mix well with
   hands. Mixture may be stored in a crock in cool place
   for twenty-four hours, or better, for 2 or 3 days.
   Form into patties and saute.
     Alternatively the mixture may be forced into sausage
   casing and hung to dry in a cool place. This is best
   done in cold weather and hung in a breezy place to aid
   in drying.
     Unknown source.