Chorizo Argentino
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Ingredients:

1/2 liter red wine (vino tinto)
1 head of garlic, crushed
20 whole cloves
hog casings
10 lbs of pork
5 lbs of beef
6 oz salt pork or bacon
5 cloves garlic, crushed
1/3 cup salt
4 Tbsp pimenton dulce (paprika)
1 Tbsp (heaping) nutmeg
1 Tbsp white pepper

Instructions:

Gently boil wine, head of garlic, and whole cloves for 15 to 20 minutes, then cool. Pass thru a cloth to filter out the sediment.

Cut pork, beef, and bacon into strips and feed thru a meat grinder set on coarse grind. Mix spices together and spread over meat mixture.

Crush the garlic cloves and add to meat. Pour the cooled wine over meat and mix thoroughly to blend all ingredients.

Feed the mixture thru a sausage stuffer into casing. Let sausage rest in a refrigerator for 3 days before cooking or freezing.