This recipe is courtesy of Penelope Casas in her book The Food and Wines of Spain. It will make 6 to 8 sausage links.

3/4 lb lean pork loin, cut in 1/2 inch cubes
1/4 lb pork fat, cut in cubes
1/4 lb pork fat ground
2 tsp salt
1/4 tsp ground pepper
2 tb paprika
1/4 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp sugar
3 tb dry red wine
2 garlic cloves, crushed
1 tsp crushed dried red chili pepper
1/2 tsp saltpepper
sausage casings

Mix together the cubed pork and the cubed and ground fat. Add remaining ingredients except the sausage caings. Cover and refrigerate overnight. Stuff the casings, twisting and tying every 4 inches. Hang to dry at room temperature for 3 days, then refrigerate, loosely covered with wax paper, and continue to dry several more days before using. They will keep for a few weeks in the refrigerator and freeze well.