CHORIZO
From the kitchen of Kevin Taylor, the BBQ GURU

1 lb. pork loin
2 T. chili powder
2 T. vinegar
2 cloves garlic, crushed
1 tsp. kosher (coarse) salt
1/2 tsp. dried oregano
1/4 tsp. cumin powderThis is one of the few sausages that use LEAN pork. Grind pork into hamburger-like consistency. Mix all ingredients into pork. It is VERY important to let this sit overnight so the spices and vinegar blend into the meat. Cover and place in refrigerator overnight. This is best just crumbled and pan fried for various Mexican recipes..... tacos, enchilada, tamales, etc.

(In Spain the chorizos are entered into sausage pork casings (made from the pork intestines) and cured by the indirect heat, hanged from the ceiling on top of the carbon stoves for more than a week, until all grease is out. They have also Paprika and Marjoram in their contents. This procedure is similar for our Longaniza, a sausage made in our country, of pork, chicken or fish ground meat…Gladys/PR).