Spanish Homemade Chorizos (Sausages)

• 2-1/2 lb. boneless pork with fat (pork butt)
• 2 cloves garlic, minced
• 3/4 cup chopped onions
• 2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 2 tsp. Spanish paprika
• 1/2 tsp. dried ground chili peppers
• 1 tsp. ground cumin
• Sausage casings

1. Clean the casings, rinse well with water, then pour the vinegar through them.
2. Set aside.
3. Buy pork with a good layer of fat and have it ground once by the butcher, then grind all the ingredients together in a food chopper.
4. Fill the sausage casings with the mixture.
5. If you dont have the casings, form into firm sausage shapes.
6. Wrap the sausages and store in the coldest portion of the refrigerator.
7. When ready to use, cook the sausages over very low heat until cooked through.
8. Round the World Meat Cookbook

boneless pork, garlic, onions, salt, freshly ground black pepper, spanish paprika, ground chili peppers, ground cumin, sausage

Taken from www.foodgeeks.com/recipes/20508 (may not work)