Chorizo Sausage

• 1 1/2 ground pork
• 8 ounces pork fat
• 12 medium dried ancho chiles, stems and seeds removed
• 2 bay leaves
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon Mexican oregano
• 1 teaspoon dried thyme
• 1 teaspoon marjoram
• 1 teaspoon salt (optional)
• 1/4 cup cider vinegar
• 1 cup water

1. Partially freeze pork & pork fat (approx 15 minutes).
2. In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
3. Strain in to large bowl.
4. Combine pork, fat, & seasonings well --
5. IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
6. Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
7. The salt can be optional, or to taste, but will require making it for you to decide.

ground pork, pork fat, ancho chiles, bay leaves, cinnamon, ground cloves, oregano, thyme, marjoram, salt, cider vinegar, water

Taken from www.food.com/recipe/chorizo-sausage-485436 (may not work)