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.

On Sun, 1 Aug 2004 20:46:04 -0400, "sandy"
> wrote:

>This is the recipe I used to make meat balls. Followed the recipe to a 'T'.
>Threw out the whole batch.
<snip>
>
> The reason for making chorizo is to control the fat content.
>I was looking for a hot, spicy meatball!

My recipe doesn't look any spicier -- one can vary the amount/type of
chile, of course.

1/2 lb ground beef
1/2 lb pork sausage
1/2 onion, chopped
2 garlic cloves, minced
2 T chile powder (ground chile)
3 T vinegar
1/4 t pepper
1/2 t cinnamon
1/4 t cloves
1 t (dried) oregano
1 t salt

sandy wrote:
>
> 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.
>
>


Mexican-type chorizo is a chile/garlic flavoured sausage; it's not
lowfat either.

Use pure ground chile powder.
Commercial paprika usually has no flavour. Buy good fresh Hungarian or
Spanish paprika. Otherwise leave it out and add another tbs of pure
chile.
Browning the meatballs first would have helped a little but the recipe
just lacks what goes into a good chorizo.

Try this recipe:

2 lb ground pork
3 tsp salt
1 tsp fresh ground black pepper
6 tbl pure ground red chile
10 small hot dried red chiles (pequin, birds eye) crushed
6 large cloves garlic, minced
2 tb dried Mexican oregano
2 tsp whole cumin seed, crushed
4 tb good cider or red wine vinegar
2 tb water (if meat looks too dry)

Admittedly I'm a chilehead, so it's not too much chile for me. You can
cut down the ground chile and the drid chiles if you need to.

Mix everything up and fry a little to test the seasoning. Adjust as
necessary. It freezes well for a few months.

sandy wrote:
>
> 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.
>
>


Mexican-type chorizo is a chile/garlic flavoured sausage; it's not
lowfat either.

Use pure ground chile powder.
Commercial paprika usually has no flavour. Buy good fresh Hungarian or
Spanish paprika. Otherwise leave it out and add another tbs of pure
chile.
Browning the meatballs first would have helped a little but the recipe
just lacks what goes into a good chorizo.

Try this recipe:

2 lb ground pork
3 tsp salt
1 tsp fresh ground black pepper
6 tbl pure ground red chile
10 small hot dried red chiles (pequin, birds eye) crushed
6 large cloves garlic, minced
2 tb dried Mexican oregano
2 tsp whole cumin seed, crushed
4 tb good cider or red wine vinegar
2 tb water (if meat looks too dry)

Admittedly I'm a chilehead, so it's not too much chile for me. You can
cut down the ground chile and the drid chiles if you need to.

Mix everything up and fry a little to test the seasoning. Adjust as
necessary. It freezes well for a few months.

sandy wrote:
> 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.
>
>
>


Add bread crumbs if yur making meatballs. Try using "meatball mix"
instead of ground pork or ground beef. (I think ground beef, or a
mixture of beef and turkey would work better than pure pork)

Instead of starting with a sausage recipe, look for a meatball recipe,
double the garlic, a little extra salt, and add some crushed red pepper.

Bob

sandy wrote:
> 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.
>
>
>


Add bread crumbs if yur making meatballs. Try using "meatball mix"
instead of ground pork or ground beef. (I think ground beef, or a
mixture of beef and turkey would work better than pure pork)

Instead of starting with a sausage recipe, look for a meatball recipe,
double the garlic, a little extra salt, and add some crushed red pepper.

Bob

"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.
>
>
> begin 666 tb.gif
> K1TE&.#EA`0`!`/ ``/___P```"'Y! 4*````+ `````!``$```("1 $`.P``
> `
> end

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

"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.
>
>
> begin 666 tb.gif
> K1TE&.#EA`0`!`/ ``/___P```"'Y! 4*````+ `````!``$```("1 $`.P``
> `
> end

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

On 2 Aug 2004 07:37:34 -0700, (Greg
Zywicki) wrote:

> 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?

I don't know why, but meatballs with a filler always seem
dry to me. I prefer pure meat, no bread or other starch.

sf
Practice safe eating - always use condiments

On 2 Aug 2004 07:37:34 -0700, (Greg
Zywicki) wrote:

> 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?

I don't know why, but meatballs with a filler always seem
dry to me. I prefer pure meat, no bread or other starch.

sf
Practice safe eating - always use condiments

sf > wrote in message >. ..
> On 2 Aug 2004 07:37:34 -0700, (Greg
> Zywicki) wrote:
>
> > 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?
>
> I don't know why, but meatballs with a filler always seem
> dry to me. I prefer pure meat, no bread or other starch.
>
> sf
> Practice safe eating - always use condiments

Depends on the filler and the cooking method. Dry crumbs will soak up
moisture, so dry cooking dry-filled meatballs is going to be dry.
Especially if you have dry meat, like the OP did.

Greg Zywicki

Greg Zywicki wrote:

> sf > wrote in message >. ..
> > On 2 Aug 2004 07:37:34 -0700, (Greg
> > Zywicki) wrote:
> >
> > > 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?
> >
> > I don't know why, but meatballs with a filler always seem
> > dry to me. I prefer pure meat, no bread or other starch.
> >
> > sf
> > Practice safe eating - always use condiments
>
> Depends on the filler and the cooking method. Dry crumbs will soak up
> moisture, so dry cooking dry-filled meatballs is going to be dry.
> Especially if you have dry meat, like the OP did.
>
> Greg Zywicki

How about using that applesauce stuff touted a while back as a fat substitute in baking? I can't
remember the name unfortunately. Maybe some other squashy tastefree veggies like tofu or creamed
corn? Just brainstorming here, I've never tried it.
Edrena

The Joneses wrote:

> How about using that applesauce stuff touted a while back as a fat substitute in baking? I can't
> remember the name unfortunately.


You mean, applesauce?




Brian Rodenborn

The Joneses wrote:

> How about using that applesauce stuff touted a while back as a fat substitute in baking? I can't
> remember the name unfortunately.


You mean, applesauce?




Brian Rodenborn

Default User wrote:

> The Joneses wrote:
>
> > How about using that applesauce stuff touted a while back as a fat substitute in baking? I can't
> remember the name unfortunately.
>
> You mean, applesauce?
> Brian Rodenborn

Nope. Tho that might work too. This stuff is more like apple paste. Was sold in a jar as a shortening
substitute for dieting bakers. Probably all pectin. A quick google showed some tips for using apple
butter as a shortening substitute, also "Baking Healthy ... by Smucker's ... an oil & shortening
replacement ... 100% fat free. I've used it several times and works just like the real thing. The
ingredients are as follows: Corn syrup [that's a hot tamale nowadays-E], apple puree from concentrate,
water, pectin, soy lecithin, ascorbic acid, citric acid, and potassium calcium chloride."
Edrena

The Joneses > wrote in message >...
> Greg Zywicki wrote:
>
> > sf > wrote in message >. ..
> > > On 2 Aug 2004 07:37:34 -0700, (Greg
> > > Zywicki) wrote:
> > >
> > > > 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?
> > >
> > > I don't know why, but meatballs with a filler always seem
> > > dry to me. I prefer pure meat, no bread or other starch.
> > >
> > > sf
> > > Practice safe eating - always use condiments
> >
> > Depends on the filler and the cooking method. Dry crumbs will soak up
> > moisture, so dry cooking dry-filled meatballs is going to be dry.
> > Especially if you have dry meat, like the OP did.
> >
> > Greg Zywicki
>
> How about using that applesauce stuff touted a while back as a fat substitute in baking? I can't
> remember the name unfortunately. Maybe some other squashy tastefree veggies like tofu or creamed
> corn? Just brainstorming here, I've never tried it.
> Edrena

Sure, there's lots of choices, like TVP or oatmeal or whatever. For
some reason, I was remembering some sort of corn based product being
part of a typical chorizo recipe.

Greg Zywicki