Thanks for that wonderful image. I’d love to hire you to write a film just to put that scene in it.
To follow up on my own post, my local Mexican grocery makes their own (excellent) chorizo, and it’s in multi-foot long tubes, with no links. I think three pounds should be enough for a poodle.
I have to do this now.
Chorizo is definitely in the plans. I couldn’t find a specific Rick Bayless chorizo recipe online, though; got a link?
Yeah, I couldn’t find it online either. It is in this book, though:
I’m sure you could pop down to your local mega-bookstore and take a quick peek at it.
I haven’t made Bayless’s Chorizo, but I’ve made Ruhlman’s from Charcuterie and it’s delicious.
Here’s the recipe:
5 pounds pork shoulder butt, diced
1.5 ounces kosher salt
2 T. Ancho chile powder
1 T. hot paprika
1 T. Chipotle powder (or cayenne)
1 T. minced garlic
1 t. black pepper
1 T. fresh oregano or 1 t. dried
.5 t. ground cumin
3 T. tequila
3 T. wine vinegar
10 feet hog casings
I’m not going to type out the directions since they’re pretty much standard sausage making - grind everything but the tequila/vinegar together, put it in the mixer with the tequila/vinegar, mix w/paddle attachment, stuff into casings.
It’s REALLY good.
Thanks, Athena.
Is tequila a typical ingredient in chorizo?
No clue. This is the only chorizo I’ve ever made from scratch. But doesn’t everything taste better with tequila? 
So the tequila goes in the sausage, then.
Why choose? Put it in everything, including yourself.