Start with your whole spices and large pieces first. In a mortar and pestle, add the cumin seeds, coriander seeds, peppercorns, sea salt, and cloves.1
Pound and grind the ingredients.
Break the bay leaves and into small pieces and add to the spices. Continue grinding and pounding into a fine powder.
Add the garlic powder, oregano, thyme, cinnamon, chili powder, paprika and cayenne.2
Stir and grind to combine.
In a large, chilled mixing bowl, add the minced chicken and vinegar.
Sprinkle half of the spices all over the meat. Using glove-protected hand, work the spices into the meat. Add more spices and continue working it into the meat until all are used up.
At this point, you can shape the sausages into patties, or pack them in freezer bags in portion sizes of your liking. This is how Mexican chorizo is typically stored, but you can also choose stuff the sausages into casings.
Lightly oil the nozzle of your sausage stuffer. Slip your casings onto the nozzle, leaving a tail at the end about 6 inches long.
Add a portion of the meat mixture into the barrel of the stuffer.
Start pushing the meat mixture into the casing. Once a portion of the meat starts coming out of the nozzle, let out any air pockets and tie off the tail in a double knot.
Begin stuffing the sausage, controlling the flow such that the meat mixture fills up the casings firmly enough but not to the point of stretching it too much. If you encounter any air bubbles, prick it slightly to let out the air using a sterilized pin or needle.
Keep stuffing the casing until all the meat mixture is finished. Cut off the excess casing, leaving a tail about 6 inches long. Do not tie if off yet.
If you like, pinch and twist the sausages into links. Determine the desired length of sausage, and pinch on both ends. Twist the sausage link away from you three times. Repeat for another length of sausage link, this time twisting three times towards you. Repeat for the remaining length of sausage. I usually portion my links to about 100 grams each.
Use as desired.