Mexican Chorizo Sausage

• 2 lb. ground pork
• 1 clove garlic, minced
• 1/4 c. mild red wine vinegar
• 1 1/2 tsp. salt
• 1 Tbsp. chili powder
• 1 Tbsp. paprika
• 2 tsp. oregano, crushed
• 1/2 tsp. ground cumin

Combine all ingredients in a bowl. Use your hand to work the mixture until all seasonings are evenly distributed. Cover tightly and refrigerate. Keeps well about one week. Sausage can be shaped into balls, patties or sausage shape and pan-fried or broiled.