Ingredients
- 5-lb fine ground pork butt
- 1-cup cold white wine
- 8-tsp paprika
- 1/2-cup crushed chili peppers
- 2-tsp cinnamon
- 1-tbsp cumin
- 3-medium onions, finely chopped
- 2-tsp dried oregano
- 1-tbsp garlic powder
- 2-tbsp salt
- Optional for hot chorizo - 4 tsp cayenne
Directions
- Hand-trim fat from the outside of meat to your desired fat preference.
Grind the meat with a fine grinding plate.
- After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
- Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.