Chorizo or Homemade Mexican Sausage

• lbs ground pork↗2 lbs
• teaspoons salt↗3 1⁄2 teaspoons
• tablespoons pure red chili powder↗6 tablespoons
• small hot dried red chilies, tepine,thai dragon,pico de gallo or the like,crushed↗6 -20
• cloves garlic, minced↗4 -6
• tablespoons dry oregano leaves↗2 tablespoons
• teaspoons whole cumin seeds, crushed↗2 teaspoons
• teaspoon fresh ground black pepper↗1 teaspoon
• teaspoons sugar↗1 1⁄2 teaspoons
• tablespoons good cider or 4 tablespoons wine vinegar↗4 tablespoons
• tablespoons water↗2 1⁄2 tablespoons

Step-by-step instructions

1. 1

   Place meat in a large bowl.

2. 2

   Have everything cool.

3. 3

   Break up the meat, sprinkle evenly with the rest of the ingredients.

4. 4

   Make sure everything is evenly mixed by kneading the mixture with your hands.

5. 5

   At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.

6. 6

   It can also be stuffed into casings and smoked like any other pork sausage.