Chorizo....the good stuff

2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbsp. pure ground red chile ( the wet portuguese paste or pound some red chiles with salt and vinegar to paste)
10-20 small hot dried red chiles
8 - 10 cloves garlic, minced
2 Tbsp. dry leaf oregano
2 tsp. whole cumin seed, crushed Toasted
1 tsp. fresh ground black pepper Very fine
1 1/2 tsp. sugar
4 Tbsp. good cider or wine vinegar
2 1/2 Tbsp. water



Combine and mix thoroughly. Run entire mix through grinder, shoot it into casings, twist links at 4 to 6 inches, cook these babies on the grill until nearly done then simmer them in cider or beer for 10 mins... don't try to use them by peeling the casing raw and doing the bulk sausage thing.. the flavor is in the cooking.

One cooked link chopped fine to 2 pks of Philly cream cheese stuffed into pitted dates wrapped with pancetta on toothpicks throw them in a HOT oven till pancetta is brown and crisp 3 min or so... DELISH!!