"sandy" > wrote in message >...
> This is the recipe I used to make meat balls. Followed the recipe to a 'T'.
> Threw out the whole batch.
>
>
> MEXICAN CHORIZO SAUSAGE
>
>
>
>
> 2 lb. lean ground pork
> 1/4 c. red wine vinegar
> 2 tbsp. chili powder
> 2 tsp. oregano, crushed
> 1 clove minced garlic
> 1-1/2 tsp. salt
> 1 tbsp. paprika
> 1/2 tsp. ground cumin
> Combine all ingredients in a bowl. Work the mixture until the
> seasonings are evenly distributed. Cover tightly and refrigerate for at
> least 3 hours. When ready to use form into patties or sausage rolls. Use as
> you do commercial chorizo.
>
> The reason for making chorizo is to control the fat content.
>
>
>
>
> Shaped into meat balls,,,,,,added to my tomato sauce, simmered for 1
> hour........Blech! Tasted dry,,,,,no good flavor, not spicy,,,,,,wouldn't
> even give it to my dog....What is it missing,,,,,,,or does anyone have a
> better recipe.
> I was looking for a hot, spicy meatball!
> Thanks.
>
>
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> K1TE&.#EA`0`!`/ ``/___P```"'Y! 4*````+ `````!``$```("1 $`.P``
> `
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Just a few guesses: Not enough garlic, not enough salt. Sausages are
usually very salty; the salt acts as preservative. One clove for two
pounds of meat is stingy.

Buy some fresh spices (whole seeds in the case of cumin, grind them
yourself) and try again if you like.

And if you want spice, you have to add some chile, not chili, powder.
Either that, or some fresh or preserved peppers.

As for the dry - you wanted to cut the fat, didn't you? You'll have
to find somthing moist to make up for the removal of fat. How about
some corn bread crumbs soaked in milk? Or some fresh masa or
reconstituted masa harina? Considering the time of year, you could
even purre' some cooked sweet corn and add it.

Greg Zywicki