Place the guajillo chiles and water in small saucepan and simmer over medium heat for 5 minutes. Let the chiles cool in their cooking water for at least 1 hour or for up to overnight. Reserve ¼ cup of the chile cooking liquid.

Cut the pork into strips, removing any tough tendons, and run it through a meat grinder on the coarse setting. Set aside.

Place the garlic, salt, and chiles in the bowl of a food processor and chop very finely. Stop the moter occasionally and scrape down the sides of the bowl. Add the peppercorns, paprika, cayenne, pimento dulce and picante, and the reserved chile liquid and process to a paste. Add this spice mixture to the ground pork and mix it into the meat well. Refrigerate overnight.

To stuff the sausage, set up the meat grinder with a sausage horn, omitting the cutting blade or plate. Slip the clean hog casing onto the horn, leaving 3 to 4 inches dangling. Begin feeding the pork mixture into the meat grinder and gently hold the casing on the horn until it begins to fill with meat. Slowly, and gently let it slip off the horn as it fills. Don’t overfill, as the casing will break during the linking and cooking.

Cesar p155

Olivier Said, James Mellgren and Maggie Pond