Title: Chorizo
Categories: Main, November96
Yield: 1 Servings

2 lb Pork butt
1/2 lb Pork fat
6 Feet pork casings; if you
-are stuffing
1 tb Cider vinegar
1/2 c Red wine
6 Cloves garlic; pressed
2 tb Good chile powder
2 ts Cayenne
1 1/2 ts Mexican oregano
1 1/2 ts Salt
1 ts 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.

Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2
anchos, 4 de arbols, 4 chipotles for this powder.

Recipe by: Kit Anderson

Posted to bbq-digest by "Harry Jiles" on Feb 9,
1998