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Chorizo Ingredients

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.

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