|Ground lean pork||2 Pound|
|Garlic||1 Clove (5 gm), minced / pressed|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|Dry oregano||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground pork||3⁄4 Pound, firm fat trimmed from meat surface|
In a large bowl, thoroughly mix pork, garlic, vinegar, salt, chili powder, paprika, oregano, and cumin.
If you prefer a fattier sausage (like commercial chorizo), add pork fat and mix well.
To pan-fry, shape sausage into 1/2-inch-thick patties or 1-inch-diarneter logs.
Coat a 10- to 12-inch frying pan lightly with salad oil and place over medium heat.
Add as many patties or logs as will fit without crowding; cook, uncovered, turning as needed, until meat is well browned on all sides and no longer pink in center (cut to test).
Remove from pan as cooked; keep warm while you cook remaining sausage.
To broil, shape as for pan-fried chorizo.
Arrange patties or logs on a rack; in a 12- by 15-inch broiler pan.
Broil about 3 inches below heat until well browned, 4 to 5 minutes on each side.