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Chorizo Sausage

10 lb Pork butt; cubed
60 g Salt
10 g Paprika
9 g Chili powder
30 g Garlic; pureed
7 g Cracked black pepper
1 c Red wine vinegar
1 c Water
4 g Harissa paste


Mix dry ingredients with meat. Pass through grinder with 3/8 plate 3 times. Add water, vinegar, and paste and mix with hands. Pipe into casing.


NOTES : If sausage is to keep longer, replace fresh garlic with 5 to 8 grams powdered garlic.


Must have at least 30% fat content.





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