Try making something like this !

#easy #food #love #meat

Spicy Chorizo Sausage
Ingredients

2 lbs pork shoulder, cut into chunks
1 tbsp salt
1 tbsp smoked paprika
1 tbsp chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper (adjust for spice)
1/2 tsp cumin
1/4 cup red wine vinegar
1/4 cup cold water
Instructions

Grind pork shoulder and mix with salt, smoked paprika, chili powder, garlic powder, cayenne, cumin, vinegar, and cold water.
Mix thoroughly to combine, then stuff into casings or shape into patties.
Cook chorizo in a skillet, breaking it up to use in tacos, eggs, or as a topping.

Step-by-Step Guide
Prepare Meat and Seasoning

Cut your meat and fat into small cubes. Place them in the freezer for about 30 minutes until they’re firm but not frozen; this will make grinding easier.
Mix your chosen seasonings in a small bowl and set aside.
Grind the Meat

Using a meat grinder, grind the meat and fat together. For a coarser texture, use a larger grinding plate; for a smoother texture, use a finer plate.
Place the ground meat in a bowl set in ice to keep it cool.
Mix with Seasonings

Add the seasoning blend and about 1/4 cup of cold water to the meat. Use your hands to mix thoroughly for 2–3 minutes. The meat should start to bind together and become sticky.
Stuff the Sausage

If using casings, soak them in warm water for 30 minutes to make them flexible, then rinse them.
Attach a sausage-stuffing nozzle to your grinder or sausage stuffer, and slip the casing over the nozzle.
Gradually feed the meat mixture into the stuffer, keeping a slow and steady pressure to avoid air bubbles. Twist sausages to your desired length as you go along.
Link the Sausages

Twist the filled sausage into links, or leave it as one long coil if you prefer.
Use kitchen twine to tie off the ends if needed.
Cook or Store

Cook sausages immediately by grilling, pan-frying, or roasting. If storing, refrigerate them for up to 3 days or freeze for up to 3 months.