Chorizo (Mexican Sausage)
INGREDIENTS:
2 Pounds Pork Butt
2 Tablespoons Red Wine Vinegar
1/2 Tablespoon Salt
1 Tablespoon Chili Powder
2-1/4 Teaspoons Cayenne
1/2 Tablespoon Hungarian Paprika
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 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.
Total Recipe: 9 g Carb; 4 g Fiber