Chorizo
Instructions:
- 1 large onion, minced
- 2 teaspoon cayenne pepper
- 4 tablespoons chili powder
- 2 teaspoons crushed oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 5 tablespoons vinegar
- 1 teaspoon salt
- 1 1/2 lbs ground pork, the pork shoulder I used last time worked very well
- If you are going to use sausage casings, soak them overnight in the refrigerator.
- Knead all ingredients together until well blended.
- Shape into patties or meat loaf or stuff into sausage casings.
- Make a large roll or tie off in 5 to 18-inch links with string.
- Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend.
- If you plan to use the sausage immediately, the spices will not be as strong.
- You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar.
- Do not use rice vinegar.