Chorizo

Pork

2 pounds pork butt
1/2 pound pork fat
6 feet pork casings; if you are stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 centiliters garlic; pressed
2 tablespoons good chile powder
2 teaspoons cayenne
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper.