Ingredients
| 2 lbs. | pork butt | | 1/2 lb. | pork fat | | 6 | feet of pork casings (if stuffing) | | 1 tbsp. | cider vinegar | | 1/2 cup | red wine | | 6 cloves | garlic, pressed | | 2 tbsp. | good chili powder | | 2 tsp. | cayenne | | 1-1/2 tsp. | Mexican oregano | | 1-1/2 tsp. | salt | | 1 tsp. | ground cumin |
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Instructions
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.
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