Mock Chorizo 2 - 1g Carbs, 0g Fiber
From: The Everything Diabetes Cookbook by Gretchen Scalpi
1 lb (16oz) lean pork
2 Tbsp white wine vinegar
1 Tbsp dry sherry
2 tsp paprika
2 tsp chili powder
1/2 tsp dry oregano
1/4 tsp ground cumin
1/2 tsp freshly ground black pepper
1/8 tsp cinnamon
1/8 tsp ground cloves
Pinch of ground coriander
Pinch of ground ginger
2 cloves garlic, crushed
Kosher or sea salt to taste (optional)
1. Remove all fat from meat; cut into cubes. Put in food processor; grind
to desired consistency. Add remaining ingredients; mix until well blended.
2. Age sausage in and air tight container in the refrigerator for 4 days.
Leftover sausage can be stored in the freezer for up to 3 months.
Tip: for chorizo stir fry, consider decreasing the chili powder, adding
some soy sauce or Bragg's aminos, and increasing the garlic and ginger.
Yields: about 1 lb
Serving Size: 1 oz
Nutrition per Serving (without salt):
140 Calories, 8g Fat, 3g Saturated Fat, 45mg Cholesterol, 16g Protein,
27mg Sodium, 1g Carbs, 0g Fiber
Exchanges: 1 medium fat meat
