Mexican Chorizo(sausage)
4 Lbs of ground pork or venison (leave the fat it will help in the curing of the chorizo) add pork fat in case of venison.
4 Tablespoons of salt
11 guajillo Peppers
10 ancho Peppers
1-1/2 cup of vinegar (apple or white)
6 tablespoons of paprika
3 tablespoons of cheyenne pepper powder
2 large garlic bulbs peeled
3 bay leaves
3/4 of a tablespoon of ground black pepper
1 tablespoon of ground cumin
1-1/2 tablespoon of Mexican oregano
1 teaspoon of dry thyme
10 cloves
Casings and twine or make them out of corn husk.

Preparation:
Roast the peppers and put them in a plastic bag or sealed container to steam for about 15 minutes. Then wipe them clean of cover lining, stems and seeds.
Grind the species and dry herbs using a specie grinder (molcajete).
Drain the water from the peppers and place them with all spices in a blender to form a sauce.
Mix the meat and spice sauce well in a bowl and leave in the fridge for a day to marinate. I usually add 1/4 to 1/2 cup of wine vinigar at this time to keep meat moist for matinating.

When ready to stuff drain any excess vinigar and start stuffing. I usually leave the casing hanging in a dry cool place until they dry a little before I cook them.

Very nice!

What kind of casings do you use? Just regular cellulose, or natural?

My parents used to make it. Made our house smell like smelly socks but it tasted awesome!

You can use either type of casing. Whenever I dont have casings, I've rolled the meat using plastic wrap. You need to go a couple times around with the wrap and tie the ends. You can also leave it in a contianer or zip bag in the fridge spoon it into a pan to cook.