Title: Kit's Chorizo
Categories: Sausage
Yield: 1 Servings

2	lb	Pork butt
1/2	lb	Pork fat
6		Feet pork casings; if stuffing
1	tb	Cider vinegar
1/2	c	Red wine
6		Cloves garlic; pressed
2	tb	Good chili 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.

Posted to MM-Recipes Digest V4 #3

Recipe by: Kit Anderson

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