View source for Homemade Chorizo

===Preparation===

*Remove Stems & seeds from peppers, toast in an ungreased pan over med heat. 
*Once toasted (become fragrant, etc), take out of pan and allow to cool
*Break chiles into pieces and place into a blender, blend into a fine chili powder
*Add coriander, oregano, cloves, cumin, salt, paprika, garlic, and vinegar to the blender, blend to mix
*Add the chili powder to the ground meat and make sure it is very well mixed
*Cover with plastic wrap, place in fridge for 2 days. Every day it should be mixed up 2 times.
*Freeze sausage in 1/4 lb links, use plastic wrap to form the links (since you never cook it in the casing anyways, why bother?)


You could of course freeze it in much bigger sizes, but we find that for the two of us, 1/4 lb at a time is plenty.