Southwestern Spicy Hot Chorizo

Southwestern Spicy Hot Chorizo
25 black peppercorns 1 (4-inch) piece cinnamon stick 10 whole cloves 1 teaspoon cumin seeds ½ pound finely ground pork, butt or shoulder ½ pound finely ground beef chuck 3 tablespoons ground Chimayo chile; or substitute other pure ground New Mexican chile 2 tablespoons ground pa-prika 1 tablespoon ground chipotle chile ¼ cup red wine vinegar 5 cloves garlic, crushed 2 teaspoons brown sugar 2 teaspoons dried oregano, preferably Mexican 1 teaspoon saltHeat a heavy skillet over high heat; add the peppercorns, cinnamon, cloves and cumin and dry-roast until the spices become fragrant, being careful not to burn them. Allow the mixture to cool completely, then place in a spice mill or cof-fee grinder and process to a fine powder.Combine all the ingredients in a large bowl and, using your hands, mix well.Heat a small skillet over medium-low heat and saute a small amount of the chorizo to taste and ad-just the seasonings.Form the chorizo into 2-ounce patties; chill for at least one day to cure, and either use or freeze.Serves eight.Cook?s note: This recipe requires advance preparation.Nutrition values per serving: 167 calories, 10 g fat (4 g saturated), 7 g carbohydrates, 1 g fiber, 12 g protein, 39 mg cholesterol, 600 mg sodium.?The Spicy Food Lover?s Bible? by Dave DeWitt and Nancy Gerlach(2005 Stewart, Tabori Chang, $29.95)