Homemade loose chorizo sausage

My grocery store if pretty well stocked but curiously they don't carry Chorizo sausage. I order it from amazon.com so I can make chorizo breakfast burritos. Tingua poblano requires quite a bit of chorizo and I didn't like how it came out with chunks of hard chorizo so I made my own from scratch.

There is a slightly updated version of this recipe that adjusts some spices and does not require a meat grinder.

The recipe is based on Rick Bayless' recipe in Authentic Mexican, pp. 54-55.

1 dried California chile, stemmed and seeded
2 dried pasilla chile, stemmed and seeded
1 dried habanero, stemmed and seeded
1/4 tsp. coriander seeds
1/4 tsp. black peppercorns
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
⅛ tsp. ground cloves
⅛ tsp. ground nutmeg
⅛ tsp. ground ginger
1 tbsp. paprika
1/2 tsp. salt
2 cloves garlic, minced
1.0 oz. cider vinegar
2.5 oz. salt pork cut into long strips, 1/2" square
10 oz. pork loin cut into long strips, ¾" square

The recipe should have been made one ancho and one pasilla but I discovered that I was out of ancho chiles so I substituted what I had on hand. And I made it spicier.

Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder.

Grind the whole spices in the spice grinder.

Combine the ground peppers, ground whole spices and pre-ground spices in a bowl.

The meat grinder attachment for my Kitchen-Aid mixer says to use long strips instead of cubes. Here's the meat ready to be ground.

Using the meat grinder, grind the fat and pork with the coarse grinding plate into the bowl with the spices. Combine meat and spices thoroughly. Cover and refrigerate overnight.

It could obviously be stuffed into sausage casing at this point in time, and you'd probably want to use the original (double this amount) recipe if you were going through the trouble of stuffing sausage.

This turned out pretty good but it wasn't as spicy as I thought it would be.