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1 pound ground pork butt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon crushed hot pepper
1/4 teaspoon ground black pepper



Combine all of the ingredients in a bowl, cover the bowl with plastic wrap and refrigerate for 1 hour. At this point the sausage can be either stuffed into natural casings or shaped into small patties and sautéed or grilled.