Recipe - Kits Chorizo

2 pound Pork butt
One half pound Pork fat
6 Feet pork casings; if
stuffing
1 tablespoon Cider vinegar
One half cup Red wine
6 Cloves garlic; pressed
2 tablespoon GOOD chili powder
2 teaspoon Cayenne
1 One half teaspoon Mexican oregano
1 One half 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' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net

Recipe by: Kit Anderson

Posted to bbqdigest V5 #529 by "Garry Howard" garhow@tiac.net on Sep 13,
1997