Chorizo Sausage Seasoning Mix

• 3 pounds pork, cut into 1-inch cubes
• 1/2 pound pork fat cut into 1-inch cubes
• 6 cloves garlic, crushed
• 1/2 cup red wine
• 4 tablespoons paprika
• 2 teaspoons crushed red pepper
• 2 teaspoons salt
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground black pepper
• Medium casings

1. Blend the pork, pork fat, and seasonings together.
2. Refrigerate 1-2 days to allow the spices and meat to infuse together.
3. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder.
4. Send 1/2 of the mixture through the grinder a second time.
5. Mix thoroughly.
6. Stuff the casings using a funnel and tie at desired link size.
7. Prick the sausages so they do not burst while cooking.

pork, pork, garlic, red wine, paprika, red pepper, salt, coriander, cumin, ground black pepper, casings

Taken from www.foodnetwork.com/recipes/chorizo-sausage-seasoning-mix-recipe.html (may not work)