Mimi, here is a T&T Chorizo REC that I have made many times
It has complex flavor and is very good
Chorizo
makes about 3 lbs
1-1/2 lb lean beef round
1-1/2 lb lean pork
1/4 cup red wine vinegar
1 large onion, minced
4 cloves garlic, crushed
1 heaping tbsp salt
2-1/2 tsp brown sugar (packed)
1/2 tsp each cumin, coriander
1 tsp each dried mint leaves, basil
1 tbsp oregano
3 tbsp chili powder
cube the meat and grind coarsely. Combine the meat with the vinegar, onion, garlic, salt and sugar. Add the remaining ingredients and mix with your hands until thoroughly blended. Refrigerate overnight. Stuff into casings to form sausages about 1 foot long and 1 inch thick or form into rolls, wap in cheesecloth and tie with string. Hang to dry in a warm spot away from light for 2 days (a dry cellar or attic is perfect)/ Remove cheesecloth if used. Slice sausage into rounds and fry in olive oil.
From The Complete Sausage Cookbook