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Kit s Chorizo
Ingredients:
2 pounds pork butt
1/2 pound pork fat
6 feet pork casings -- if stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 cloves garlic -- pressed
2 tablespoon good chili 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. Posted to the BBQ List by Garry Howard on Sep 13, 1997 |
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