In a small saucepan, combine chilies and water and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until chilies are soft. Remove from heat and let cool
In a food processor, combine chilies, ¼ cup of the cooking water, and garlic until smooth. Add salt pork and process until well combined.
In a large bowl, combine ground pork, chili mixture, chili powder, pepper, and all but ½ teaspoon of the salt.
Knead with hands until blended. Spoon out one small piece and cook until done in a small pan. Taste the sample and add remaining salt to raw batter only if needed.
Form into patties by hand as needed for your recipe, or stuff into hog casings. Cover and refrigerate overnight to combine flavors.
Your sausage will keep in the refrigerator for up to five days, or in the freezer for up to six weeks.
