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: http://www.recetasgratis.net/Receta-de-%22-CHORIZ...