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Yield: 4 Pounds
| 5 | | Feet medium hog casings |
| 3½ | lb | Lean pork butt, cubed |
| ½ | lb | Pork fat, cubed |
| 2 | teaspoon | Salt, or to taste |
| 2 | teaspoon | Coarse grind black pepper |
| 1 | teaspoon | Crushed red pepper |
| 4 | cl | Garlic, finely chopped |
| 3 | teaspoon | Red wine vinegar |
| ¼ | cups | Dry red wine |
| 2 | tablespoon | Brandy |
| 1 | teaspoon | Fennel seed |
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Prepare casings. Grind meat and fat together through the coarse disk and mix with remaining ingredients. Place in the fridge for 3-4 hours. This gives the wine and brandy a chance to exrtract the flavor from the herbs and spices and for the meat to absorb some of the liquid. Stuff into casings; use within three days or freeze.
Your Chorizo is ready. Bon appetit!
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