Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Pork butt |
| ½ pounds | Pork fat |
| 6 \N | Feet pork casings; if stuffing |
| 1 tablespoon | Cider vinegar |
| ½ cup | Red wine |
| 6 \N | Cloves garlic; pressed |
| 2 tablespoons | GOOD chili powder |
| 2 teaspoons | Cayenne |
| 1½ teaspoon | Mexican oregano |
| 1½ teaspoon | Salt |
| 1 teaspoon | Ground cumin |
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.
Compliments of Garry's Home Cookin' garhow@...
Recipe by: Kit Anderson
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997