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Chorizo Sausage
Ingredients:
2 pounds pork butt
1/2 pound pork fat
6 feet pork casings, if you are stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 cloves garlic -- pressed
2 tablespoon good chile powder
2 teaspoons cayenne
1-1/2 teaspoons Mexican oregano
1-1/2 teaspoons salt
1 teaspoon ground cumin
Instructions:
Grind the pork and fat on the smaller disk. Mix in other ingredients.
If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and
refrigerate overnight. Otherwise, form into patties and freeze separated
by wax paper. Garry Howard's recipe chile powder in this recipe archive.
I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder. |
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