“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths
3 tablespoons dried chile (I use a mix of paprika, bolsa chile and western chile)
1 tablespoons cumin seeds
1 teaspoons black pepper
5 pounds pork shoulder, diced
1/4 cups red wine vinegar
Grind the salt, chile powder, Mexican oregano, cumin and black pepper in a spice grinder until fine. Mix the spices with the pork and add the vinegar. Allow to marinate for several hours, refrigerated.
Grind through a meat grinder with a fine plate, then mix well. Use within 5 days or freeze for later use.