Kit's chorizo

Yield: 1 Servings

Measure Ingredient
2 pounds Pork butt
½ pounds Pork fat
6 Feet pork casings; if stuffing
1 tablespoon Cider vinegar
½ cup Red wine
6 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

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