Ingredients

2 1/2 pounds freshly ground pork
3/4 cup crushed ice
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon onion powder
2 to 3 poblano chiles, roasted, peeled, and seeded
1 to 2 jalapeno chiles, seeded
2 cloves garlic, minced
1 tablespoon hot pepper sauce
10 feet hog casings, rinsed (optional)

Directions

Chill the bowl and steel blade of a food processor in the freezer until very cold. Place half the ground pork in the assembled processor, add 1/4 cup crushed ice and process for about 30 seconds, or until the meat looks sticky. Transfer to a bowl, and repeat with the remaining pork and ice. Refrigerate while preparing the seasonings and chiles.

Combine salt, chili powder, cumin, paprika, oregano, basil and onion powder, and stir to combine well. Finely chop the poblanos and jalapenos.

Set the bowl of pork over an ice-water bath and stir in the seasoning mixture, chiles, garlic, and hot pepper sauce until evenly blended. To test this mixture for seasoning, pan-fry a small patty until thoroughly cooked and taste. Adjust seasoning to taste, then shape into patties or links.

To make links: Rinse the hog casings under running cold water, making sure that the water flows through the casings, to remove all the salt from the liquid they were packed in. Transfer the sausage mixture to a large pastry bag without a tip. Slide one end of the casing over the opening of the pastry bag and press the sausage mixture from the pastry bag into the casings. Tie the ends of the casing so they are closed. Pinch the sausage into smaller links, and twist each link in the opposite direction to the previous one so it won't unravel. Keep the sausages refrigerated (up to 3 days).They may also be frozen for up to 6 weeks.

To cook patties and links, pan-fry over moderate heat or bake at 350 F until completely cooked. Links may also be grilled over hot coals; turn to cook evenly. Makes 2 dozen links.