For a traditional Mexican sausage, fresh chorizo is your go to. For a anchiote paste subsitute, go here.
What you need
1 1/2 pounds pork shoulder, cut into 1-inch cubes
2 1/2 teaspoons kosher salt
1 Tbs ancho chili powder
1/4 Tsp ground achiote
3 medium cloves garlic, minced
1/2 Tsp dried oregano
1 Tsp ground cumin
1/2 Tsp black pepper
1/4 Tsp ground cloves
1/4 Tsp ground coriander seed
Pinch ground cinnamon
3 Tsp red wine or distilled white vinegar
Instructions
Combine all ingredients in a large bowl and toss until thoroughly mixed. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.
For smoked sausage links Check out The Barbecue-smoker-recipes.com