Chorizo (Mexican Sausage)
INGREDIENTS:
70 Inches Hog Casings, 32-35 Mm
4 Pounds Pork Butt
4 Tablespoons Red Wine Vinegar
1 Tablespoon Salt
2 Tablespoons Chili Powder
1.5 Tablespoons Cayenne
1 Tablespoon Hungarian Paprika
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Cup Ice Water
DIRECTIONS:
Add dry ingredients to the ice water and then to the meat. Mix well. Refrigerate until cold, 2-4 hours and stuff into casings. Twist to tie off in 3 inch lengths. Cover and refrigerate for 48 hours to allow sausages to begin to develop flavors. Refrigerate and use up in several days. The rest can be frozen up to 4 months.