Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Crushed red chile |
| 1 pounds | Pork butt, ground |
| 1 pounds | Beef chuck, ground |
| ¼ teaspoon | Liquid smoke |
| 3 tablespoons | Wine vinegar |
| 2 | Garlic cloves, crushed |
| 1 teaspoon | Salt |
| ¾ teaspoon | Coarsely black pepper |
| 2 teaspoons | Brown sugar |
| 1½ teaspoon | Dried oregano |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Paprika, optional (for color) |
Combine all ingredients together, using your hands to mix well.
Refrigerate for at least 30 minutes. Fill the casings and twist into 8 inch links or make patties. To cook, boil in a skillet in a small amount of water for 5 seconds and then fry until brown in a skillet, adding a little oil if necessary.
FROM: Stephanie Dicamillo, Jul-13-90 10:21am Source: July/August issue of Chile Pepper magazine