Chocolate Ancho Beef Sausage. Recipe.

Sometimes...you just want to, make something.
Regardless of what you know about the subject or cooking style.
I feel like I haven't given enough attention to the art of charcutirie and know it's do to intimidation and the constant urge to just jump right in.
Patience is not a characteristic of mine.
For instence, I didn't want to spend $100 on a sausage stuffer so that I can learn more about making sausage. Instead, I melted down the size of a plastic attachement ($10 Gander Mountain ) and attached it to our existing Hobart mixer. It worked.......kinda. It seemed to puree the sausage too much as it was trying to force it through the tube.

The sausage came out pretty good though for a second attempt

8# Beef chain, cleaned of silverskin and cut down
3# Beef fat
2 Ancho Chilis, Cleaned of seeds
.5 ounce Curing Salt
1 Tbs Chili Powder
.5 Tbs Curry Powder
.5 Tbs Ground Cumin
.25 tsp Ground Nutmeg
.25 cup Coco Powder
.25 Chocolate Chips
.25 cup Brown sugar
.25 Cup Salt
1 Tbsp Black Pepper
1 Small Onion, chopped
5 cloves garlic, crushed
These items are mixed together and covered allowed to marinate over night.
Ground through medium dye, fed into natural pork casings, poached at 72 degrees C then pan seared.
Ironically, the texture given to the sausage from the make shift stuffer was almost perfect, pate like, but the time given to force it through the extruder is unforgiving.
I purchased a real sausage attachment for a smaller kitchen aid and have also purchased an upright smoker.
So, many things will be smoked from now on.
Like everything maybe.