Pork Chorizo Sausage Mix - cooking recipe

Ingredients

2 lbs ground pork (Pick a fatty piece of pork and ask your butcher to grind it for you)
2 small hot red peppers (minced ( or 1/2 teaspoon crushed hot peppers)
1 ounce chipotle-flavored marinade (1/2 package of McCormick Grill Mates Chipotle Pepper Marinade)
1/4 cup vinegar
1 teaspoon oregano
3 garlic cloves, crushed
2 tablespoons chili powder
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/4 teaspoon ground cumin

Preparation

IMPORTANT NOTE:
Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio.
DIRECTIONS:
Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently.
IF YOU WANT TO MAKE LINKS:
You will need 1 yard sausage casing.
Stuff the mixture through the sausage stuffer into the casings and twist into links.
Dry the sausages by hanging them in a cool place, it may then be kept for several weeks.