We do all of our own processing, including sausage making. I typically add diced pork shoulder to equal parts elk trim which doubles yield and adds just the right amount of fat. The sausage was made with a chorizo spice blend which includes chiles, salt, cumin, sugar, garlic and black pepper. We mix with white wine vinegar and a bit of water. The net is natural sausage, free from MSG or nitrates. The tacos are simply made by sauteing the chorizo, then adding salsa verde, cilantro, crumbled cojita, onion and lime. Serve with Pacifico for good times.