With the ground pork in my freezer, I am trying some sausage recipes on a smaller scale to see what I think. This one wasn’t my favorite, but I want to remember how I did it. On the other hand, it made a KILLER chili last night for supper!
2 pounds ground pork
1 1/2 Tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon each: oregano & cumin
1/4 teaspoon fennel seed
1/8 teaspoon cloves
1/2 Tablespoon each: onion powder & pepper
2 Tablespoons red wine vinegar
Mix together well by hand or in a stand mixer. Freeze or use within 2 days.