Mexican Chorizo

5 lb boneless pork butt, cubed

Seasonings
1.625 oz salt
1.5 oz ground dried chiles
.5 oz Spanish paprika
.875 oz minced garlic, sautéed and cooled
2.5 t ground cinnamon
2.5 t chopped oregano
2.5 t chopped thyme
2.5 t ground cumin
2.5 t black pepper
1.25 t ground cloves
1.25 t ground ginger
1.25 t nutmeg
1.25 t coriander
1.25 bay leaf

3 fl oz red wine vinegar

21 ft sheep casings, rinsed (optional)

1.Toss pork butt with combined seasonings. Chill well, until nearly frozen.

2.Grind through medium plate (1/4") of meat grinder into a mixing bowl over an ice bath.

3.Mix on low speed for 1 minute, gradually adding red wine vinegar a little at a time.

4.Mix on medium speed for 15-20 seconds, or until sausage mixture is sticky to the touch.

5.Make a test. Adjust seasoning and consistency before shaping into patties, or filling casings and shaping into individual links 5" long.

6.Pan fry, bake, grill, or broil to an internal temp of 150 or cover and refrigerate for up to 3 days.