Ingredients

20 sausage casings (pork -casings for authentic links)
vinegar
2 pounds lean pork trimmings
8 ounce beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
1/2 C. cider vinegar
1/4 C. tequila (optional)
1/4 C. ground red chile, mild o

Cooking Instructions

Clean the casings, rinse well with water, then pour vinegar through them. Set aside. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer. Stuff the casings. First cut the casings into 3-feet lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread. 4. Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate. After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.
 
 
 "Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)