Place the carrots, onion, and parsley in a food processor or in a large container that will fit an immersion blender. Blend into a purée.
Add cumin, chili powder, oregano, salt, Worchestershire sauce, and apple cider vinegar. Mix until combined.
Remove the casing from the sausages. Add the meat of the sausage to the seasoned vegetable purée.
Add 1 cup of ground meat to the sausage and puréed vegetables. Mix until evenly distributed.