Easy Homemade Chorizo Sausage

• Gluten free

• Meat

  • 3 1/2 lbs Pork butt, coarsely ground

• Produce

  • 3 tbsp Chilli, powder
  • 1 1/2 tbsp Chipotle, powder
  • 4 cloves Garlic, fresh
  • 2 tbsp Onion, granulated
  • 1 tsp Oregano, dried

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1/2 tsp Cayenne pepper
  • 3 tbsp Paprika, smoked
  • 1 tbsp Salt

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 1/4 cup Water

Found on rockrecipes.com

Ingredients

• 3½ to 4 pounds of coarsely ground pork butt (NOT LEAN)
• 1 tsp ground cumin
• 3 tbsp chilli powder
• ½ tsp cayenne pepper (more or less to taste)
• 2 tbsp granulated onion
• 3 tbsp smoked paprika
• 1 tsp dried oregano
• 1½ tbsp chipotle powder
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 4 cloves finely minced fresh garlic
• ¼ cup red wine vinegar
• ¼ cup water

Directions

• Mix together the cumin, chili powder, cayenne pepper, granulated onion, smoked paprika, oregano, chipotle powder, brown sugar, salt, pepper and minced garlic.
• Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling ¼ of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it.
• Mix together the red wine vinegar and water.
• Pour over the layered pork and seasoning and mix well.
• Stuff into prepared sausage casings or portion into one pound packages and freeze for later use.