basque style chorizo sausage

from mulepackin at www.smokingmeatforums.com:

Basque Style Chorizo

1 1/2 tsp. cumin seeds
1 1/2 tsp. dried red pepper flakes
2 tsp. coriander seeds
1 tsp. granulated sugar
2 1/2 tsp. coarse salt
1 Tbsp. paprika
1/2 tsp whole black peppercorns
6 cloves garlic minced
1 1/2# lean pork cut into 2-3 in. strips. (I would cube it into 1 in. cubes)
1/2 lb. fresh pork fat cut into 1" cubes
1/2 Cup hearty red wine

Combine cumin, pepper flakes, and coriander in a small skillet and shake over moderate heat until the seeds begin to crackle. Combine toasted seeds with sugar, salt, paprika, and peppercorns, then toss with pork and fat.

Grind seasoned pork through meat grinder with medium-coarse plate. Add wine and mix well.

Stuff into hog casings and link into 8 in. links. Hang in airy place for 3 to 4 hours. Use within 3-4 days or freeze.

To cook, pierce all over with a pin. Place in a large skillet with 1/2 in. water, and heat over moderate heat, turning frequently, until the water evaporates and the sausages are browned.