| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Sausage |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork butt |
| 1/2 |
lb |
Pork fat |
| 6 |
|
Feet pork casings; if stuffing |
| 1 |
tb |
Cider vinegar |
| 1/2 |
c |
Red wine |
| 6 |
|
Cloves garlic; pressed |
| 2 |
tb |
GOOD chili powder |
| 2 |
ts |
Cayenne |
| 1 1/2 |
ts |
Mexican oregano |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Grind the pork and fat on the smaller disk. Mix in other ingredients. If
stuffing, tie off in 8 inch lengths. Cover with plastic wrap and
refrigerate overnight. Otherwise, form into patties and freeze separated by
wax paper.
Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net
Recipe by: Kit Anderson
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13,
1997
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