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1
Place a griddle or cast ion skillet over medium heat.
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2
Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula.
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3
When they blister and change color, flip over and toast the other side.
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4
Cool and transfer to a coffee grinder reserved for grinding spices.
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5
Add the coriander, cinnamon stick, clove, oregano, and peppercorns.
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6
Pulverize the spices and sift through a medium-mesh sieve into a large bowl.
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7
Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar.
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8
Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure.
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9
Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices.
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10
Mix the meat and the seasonings briefly but thoroughly with your hands.
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11
Cover and refrigerate overnight.
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12
If the castings were packed in salt, rinse them for an hour before using.
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13
Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks).
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14
Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off.
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15
Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter.
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16
If there is an air bubble, stop the machine and work the bubble out towards the funnel end.
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17
Feeding the sausage through the grinder in an uninterrupted flow, slowly move the casing away from the suffer as the sausage fills in a continuous 1-inch diameter link.
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18
When the sausage is about 6 inches long, pull off an extra 1 inch of casing and twist several times, completing one link and starting another.
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19
Continue until all of the sausage meat has been cased, stopping to thread more casing on as necessary.
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20
Either twist the links several more times to separate them, or tie pieces of string between them.
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21
Place on a rack in the refrigerator, uncovered, for about 36 hours or until dry to the touch and somewhat firm.
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22
Set a dish underneath to catch drips.
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23
Wrap in plastic and again refrigerate until ready to use.
