Homemade Chorizo




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


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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