Steps
For Chorizo Verde, parry the pork belly and shoulder of pork, mince and bring to the right temperature (the fat should be frozen, the meat should be frozen).
Mix the spices and grind finely, chop the spinach finely.
Roast the pine nuts and chop finely.
Season the meat and turn it together with the olives, spinach and pine nuts through a medium coarse perforated disc.
Mix the minced mass well with your hands and fold in the tequila.
Remember: keep an eye on the temperature of the mixture!
Fasten the sausage stuffing horn to the mincer, draw up the casing and press the mixture until the opening of the stuffing horn is reached (so that no air gets into the casing during filling).
Please always observe the temperature.
Pull the intestine over the end of the cornucopia and close with a knot.
Then press the sausage meat evenly into the intestine. Make sure that you do not fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, knot the end of the intestine as well and twist off 15 cm of sausages.
For perfect enjoyment, leave the sausages to stand for a day in the refrigerator, well covered, or vacuum them and then freeze them.