Sausage, Chorizo, Pork, Mexican

Ingredients

• 1 pound ground pork
• 3 tablespoons paprika
• 1/2 tablespoon ground cumin
• 1 tablespoon ancho chili powder
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried coriander

½ teaspoon coarse kosher salt plus more to taste

• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 2 tablespoons white vinegar
• 2 cloves garlic, minced

Directions

1. In a small bowl, add paprika, ground cumin, ancho chili powder, regular chili powder, dried oregano, dried coriander, coarse kosher salt, ground cinnamon and ground cloves. Mix together to combine.
2. In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar and minced garlic. Mix everything together with your hands until well combined.
3. Use immediately in your favorite recipe or store for later.

ISABEL’S TIPS

1. To store: Transfer chorizo sausage to an airtight container or storage bag. Refrigerate for up to 2 days or freeze for up to 3 months until ready to cook.
2. To cook: Add chorizo to a large nonstick skillet over medium-high heat. Saute for 8-10 minutes, breaking up the meat with your spatula, until fully cooked through.