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Chorizo

DIRECTIONS

Stem and seed the chilies and tear them into pieces. Place in a shallow bowl and cover with the vinegar; soak them for 30 minutes, until softened. Transfer the chilies and vinegar to a food processor and process until quite smooth, scraping down the sides frequently; transfer to a large bowl.
In the same bowl of the food processor, coarsely grind the pork in batches; be careful not to over process, or the meat will be mushy. Add to the chilies with the turkey and garlic.
In a spice grinder, pulverize the cloves and coriander seeds; add to the pork and turkey. Add the oregano, pepper, nutmeg, cinnamon, paprika, and salt. Combine the chilies, meat, and seasonings thoroughly. Cover with plastic wrap and refrigerate overnight.
About 6 feet pork casings, rinsed if packed in salt Before beginning to use the casings, check for tears or holes by running water through them. Using the sausage-stuffing attachment on an electric mixer or grinder according to the manufacturer's directions, or a hand-held sausage-stuffing funnel, proceed to stuff the casings in the following manner: Slip the casing over the attachment or funnel, leaving several inches hanging. Feed the sausage through the feeder until the first bit comes through the casing; clamp the casing. As the stuffing accumulates, the casing should stretch to about 1 inch in diameter. When the link is 5 inches long, pull off an additional inch of casing and proceed with another link. Repeat this process with the remaining meat mixture. When finished, tie the links at both ends with pieces of string.
Hang the sausage in a cool, dry place for 36 hours to dry. Store in the refrigerator, covered, for up to 1 week.
To cook, charcoal-grill or fry in a small amount of olive oil until cooked through, about 15 minutes.