Here is a recipe for Chorizo, El Salvador style. Thanks to Lambert for taking the time to translate the recipe for everyone.  

      El Salvador Chorizo Recipe 

2 ½ lb. Carne de res, molida

2 ½ lbs ground beef

2 lb. Posta de puerco, con bastante gordura, molida

2 lbs pork butt with adequate fat, ground

1 lb. de tocino, molido

1 lb bacon, ground

2 cucharadas de orégano, en polvo

2 Tbsp dried oregano

2 cucharadas de tomillo, en polvo

2 Tbsp dried thyme

1 cucharada de Comino en polvo

1 Tbsp ground cumin

½ cucharada de Pimienta negra, en polvo

½ Tbsp ground black pepper

½ taza de Vinagre de Manzana o blanco

½ cup vinegar (cider or white)

1 cucharada de Achiote

1 Tbsp annatto (ground)

1 chile rojo, finamente picado

1 red chile, finely chopped

½ Cebolla mediana, finamente picada

½ medium onion, minced

2 dientes de ajo, finamente picado

2 cloves garlic, minced

½ manojo de Perejil italiano, finamente picado

1 bunch Italian parsley, finely chopped

sal al gusto.

Salt to taste

Procedure (literal translation):  “Combine all ingredients into a mass in a large bowl, cover with plastic wrap and let stand for 24 hours in the refrigerator. The synthetic gut which is stuffed dough [collagen?], available in any butcher Italian, German or you can order in the Super Markets. For the sausage. If you have a special machine for sausages, you can use a large funnel or cut the "mouth" [off] of a plastic bottle. Make a long sausage, which is then separated into pieces of 2 inches, which tie with strips of dried corn husks (wet) [or Butcher's Twine]. You can save the sausages for two days in the refrigerator. As they have no preservatives, should eat fresh.” (The two-inch length is popular in Catalan, so perhaps this is done as an imitation.)

Original Recipe: