Chorizo style beef sausage

While make the Chinese style cured sausage, I also make a beef sausage with a lot of Spanish paprika (pimenton) :

rough mince beef and pork fat  (1/4 fat)

salt 2% (weight of meat) 

sugar 2%

fennel seed 
grounded black pepper 
brandy 2%
red wine 4% 
pimenton 3% 
Form into sausages, hang in the sun, 4-8days, or in low temperature oven to dry until hard.

To serve, steam for 15 minutes, like Chinese style sausage. Or cut into thick chunks and cook in a little balsamic vinegar, white wine and brown sugar for 10 minutes.