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Chorizo Sausage


2 pounds pork butt
1/2 pound pork fat
6 feet pork casings, if you are stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 cloves garlic; pressed
2 tablespoons good chile powder
2 teaspoons cayenne
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons 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. Garry Howard's recipe chile powder in this recipe archive. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder. - - - - - - - - - - - - - - - - - - NOTES : I either stuff and smoke this sausage or just freeze the patties. If you stuff, don't over pack. Smoke low (175F) for two hours. It is the best for making a corn bread stuffing or mixing with scrambled eggs and corn chips to make migas.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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