Kit's Chorizo

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt
1/2 lb	227g / 8oz	Pork fat
6		Feet pork casings - if stuffing
1 tablespoon	15ml	Cider vinegar
1/2 cup	118ml	Red wine
6		Garlic - pressed
2 tablespoons	30ml	Good chili powder
2 teaspoons	10ml	Cayenne
1 1/2 teaspoons	7.5ml	Mexican oregano
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Ground cumin

Recipe 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

Source:
Kit Anderson

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