Attention Spanish Chorizo Experts: Share your knowledge on making it from scratch

We've got the grinder
We've got the extruder
We've got the big fat pork shoulder
We're hitting the test kitchen tomorrow night.
Lately we've been making Texas Hot Guts with our machinery and it's been good but it's time to branch out.
In Austin we have a world class spice shop, a fridge filled with hog casings and an evening to devote to the project so now we're turning to the experts; the roadfood board.
Look forward to hearing from you.

Sorry chef, my expertise is limited to kielbasi. But let us know how it turns out when you finally do it.

No need to make my own when you live in an area full of Mom & Pop Carniceria's.

Be sure of what you're asking for, Spanish chorizo and Mexican chorizo as well as Portugese chorizo are all different sausages, different spices & different grinds(fine or coarse) of meat.

We're going Spanish style on this outing. Will report back tomorrow with results.