Scott's Mexican Chorizo
3 lbs pork butt
0.5 - 0.75 lbs pork fat, still frozen
2 Tbsp salt
1 Tbsp fresh ground black peppercorns
1.5 Tbsp cayenne
1.5 tsp crushed red pepper
1 Tbsp fresh minced garlic
2 Tbsp Ancho chili powder
1 Tbsp Mexican oregano
1/8 c rice vinegar
1 Tbsp sugar
1/2 tsp fennel, cracked
1 Tbsp lemon juice
1/4 c Catoctin Creek Virginia Brandy
1/2 tsp curing salt (Prague Powder #2)
medium hog casings

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.

Variations:
For a kosher variety, use kosher beef, beef fat (or eliminate the fat for a leaner sausage), and stuff in kosher collagen casings.