I am a little obsessed with canned chipotle chiles—which are smoked jalapeños in a vinegary adobo sauce. Traditional Mexican chorizo has a lot of smoked paprika, which gives it its deep red color. I prefer using the chipotle, which adds the same color and smokiness but a good kick of heat too that, in my opinion, store-bought chorizo is lacking.
Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces
Put the bacon, pork, chipotles, garlic, thyme, cilantro, salt, phosphates, black pepper, oregano, cloves, and allspice in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.
If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook following the instructions. Or if you like, you can shape into patties, and layer them individually onto a parchment-lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)
If you plan to stuff your sausage, see the instructions.
Cook the sausage patties or links according to the instructions.
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