Sonora Chorizo

• 5 lb. pork butt, coarse ground
• 3 teaspoons, salt
• 1 tablespoon, ground cumin
• 1 tablespoon, cayenne pepper
• 2 tablespoons, fresh oregano
• 8 cloves garlic, pressed
• 1 onion, large, finely chopped
• 1/4 cup chili peppers, crushed
• 1 cup wine vinegar
• 2 teaspoons, paprika
• 2 teaspoons, crushed red pepper
• 2 teaspoons, chili powder

1. Mix all ingredients, except the ground pork, in a large bowl.
2. When all the ingredients are well mixed, make a well in the ground pork and add the contents of the bowl.
3. Mix well to incorporate all the ingredients throughout the ground pork.
4. When fully mixed, stuff into natural hog casings, without overstuffing the casings.
5. Make sure all the air is out of the casings.
6. If a small pocket of air is noticed, using a pin, puncture the casing to allow the air to escape.
7. Air inside the sausage will cause it to spoil faster.
8. Once the casings are full, refrigerate the Chorizo, covered, for at least 24 hours before cooking.
9. This allows all the flavors to blend well.
10. To cook, add some Chorizo to a fry pan of water.
11. Bring to a full boil, and lower heat to a simmer.
12. Simmer for about 15 minutes.
13. Drain off any remaing water and brown sausage well.
14. This sausage is an extremely HOT sausage!
15. However, I find it makes a great breakfast of Chorizo and eggs!

pork butt, salt, ground cumin, cayenne pepper, fresh oregano, garlic, onion, chili peppers, wine vinegar, paprika, red pepper, chili powder

Taken from www.foodgeeks.com/recipes/22168 (may not work)