Tasty meat + flavorful spices. How can this go wrong?
I like to keep a package or two of pork sausage (sage, chorizo, or andouille) in the fridge or freezer to have something flavorful to fry up with veggies and eggs for breakfast, or pull together a quick evening stir fry or sausage soup.
For a general, goes-with-anything blend, I mix some pork with sage, salt, rosemary, garlic, and some cayenne and/or red pepper flakes. However, my hands-down favorite is chorizo. (Things I love: spice. pork. salt. garlic.) There are many different recipes floating around online, generally sharing a base of ground peppers, both for heat and color, salt, garlic, oregano, and a touch of clove and coriander. Frequently, people add apple cider vinegar to the mix to tone the heat of the chili peppers, but I find I prefer a lighter touch with the vinegar. I’m still seeking my chorizo-spice-blend-soul mate, but have had success using my current pantry to work off of this recipe.
- 1 pound ground pork
- ~1 T. apple cider vinegar
- 2 T. chili powder
- 1 T. paprika
- 1 t. ground cumin
- 1/2-1 t. kosher salt (depending on salty preferences)
- 2-3 cloves garlic, minced
- 1/2 t. ground coriander
- 1/2 t. oregano
- 1/2 t. red pepper flakes
- 1/4 t. cayenne pepper (or more if you like spicy!)
- 1/8 t. ground cloves
- 1/8 t. ground black pepper
Put all ingredients into a bowl and blend, blend, blend with your hands until it is well mixed. The flavors will develop as you keep it in the fridge.