Chorizo

1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly-ground black pepper
2 tablespoons ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar

In a medium size bowl, mix all ingredients thoroughly. Refrigerate in an airtight container overnight. This allows the flavors to meld. The chorizo may also be frozen.

Chorizo

From the kitchen of Kevin Taylor, the BBQ Guru

1 pound pork loin
2 tablespoons chili powder
2 tablespoons vinegar
2 cloves garlic, crushed
1 teaspoon kosher (coarse) salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin powder

This is one of the few sausages that uses 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.

Chorizo (Mexican Sausage)

2 pounds coarsely ground lean pork
1/4 pound pork fat, finely chopped (optional)
2 tablespoons paprika
2 tablespoons pasilla chile powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon coriander seeds
1/4 teaspoon ground ginger
1 teaspoon oregano, crushed
1 teaspoon cumin
6 cloves garlic, crushed
1/2 cup white vinegar
1/2 cup sherry or brandy

Combine pork meat and fat thoroughly. Add paprika, chile powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, vinegar and sherry. Mix well with hands. Place in earthenware crock or glass jar in a cool place (50 to 60 degrees F) for at least 24 hours, or preferably 2 to 3 days. Freeze for longer storage.

To serve, crumble and saut