Recipe courtesy of Peter Nosack
Chorizo
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: approximately 30 servings
Ingredients
15 pounds pork butt, freshly ground
5 ounces salt
12 ounces sugar
6 ounces paprika
3 ounces red pepper
3 ounces garlic powder
2 1/2 ounces oregano
2 1/2 ounces black pepper
8 ounces water
12 ounces vinegar
Directions
- Mix all ingredients well and cook over medium high heat in skillet until cooked through and flavorful.
