Ingredients
5 lbs pork butt
1 1/2 oz salt
1 1/2 oz ground chili powder
2 1/2 tsp oregano
1 1/2 tsp freshly ground pepper
1 oz garlic, peeled and minced
2 1/2 tsp cumin
1 tsp ground clover
4 oz sherry vinegar or apple cider vinegar
2 oz sherry
Preparation
Cut the pork butt into cubes, and chill well, until nearly frozen. Grind pork through the coarse plate of a meat grinder into a mixing bowl resting over an ice bath. Toss pork with combined seasonings. Mix on low speed for 1 min, gradually adding vinegar and sherry. Continue to mix on medium speed until the sausage mixture is sticky to touch, 45 seconds. Place in refrigerator. If using casings, soak in warm water, following the diredtions on the package. Set up your sausage stuffer, and spread some shortening on the funnel to help the casings move easily. Rinse casings and slice onto funnel. tie a knot at bottom end of casing. Place meat into the grinder base, and use paddle to push meat through, taking care not ot overfill casing. Tie knot in top end. Pinch middle to form 2 links. prick sausage with clean knife to remove any air pockets. Wrap tightly in plastic wrap, and refrigerate or freeze immediately
