1 1/4 lb. pork butt, ground
1 1/4 lb. beef chuck, ground
1 tsp. paprika
1 tsp. cumin, parched & ground
1 tbsp. whole oregano
3 tsp. fresh ground black pepper
1-4 tsp. cayenne pepper (how hot do you like it?)
1/4 c. onion, diced
1/4 c. bell pepper, diced
4 cloves garlic, minced
1/4 c. good Burgundy wine
2 tbsp. brandy

Mix all the seasonings and wine in a small bowl. Pour over meat in a large bowl and mix with your hands for 15-20 minutes. Pat down in a bowl, cover with plastic wrap and refrigerate overnight so flavors can develop. Make into patties and fry over medium heat until done. Serves about 8 (or 2 hungry banjo pickers!)

Once you've sampled some of this you'll never be able to eat commercially made Chorizo again!

For a change of pace, here's a Veal sausage that's real good with scrambled eggs.