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• 1 pound mild bulk pork sausage
• 3 tablespoons chili powder
• 2 cloves garlic, minced or put through a garlic press
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano (Mexican oregano preferred)

Combine all ingredients, mixing well. Shape into patties. Cook in a skillet over medium heat until browned, turning once. Drain well. Garnish, if desired, with cilantro or parsley sprigs.

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Note: To prepare ahead of time, cover and refrigerate the browned patties up to 2 days. Place on a baking sheet and bake at 300°F for 10 minutes or until heated through.

Chorizo purists who choose to cook from scratch, see Chorizo (Mexican Sausage).

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