Homemade Chorizo Sausage

• 3 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 3 cloves garlic, finely chopped
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon Spanish paprika
• 1/4 teaspoon cayenne pepper
• Pinch of ground cinnamon
• 1/4 cup apple cider vinegar
• 1 1/4 pounds ground well-marbled pork shoulder
• Kosher salt and freshly ground black pepper

1. Heat 2 tablespoons of the canola oil in a small saute pan over medium heat.
2. Add the onion and cook until soft, about 5 minutes.
3. Add the garlic and cook 1 minute.
4. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute.
5. Add the vinegar and cook until reduced by half, about 5 minutes.
6. Remove the onion-spice mixture from the heat.
7. Transfer to a blender, add 1/4 cup cold water and blend until smooth.
8. Pour into a bowl and let cool to room temperature.
9. Add the ground pork to the onion-spice mixture and gently mix to combine.
10. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper.
11. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
12. To cook the chorizo, form the pork mixture into 8 patties.
13. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking.
14. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side.
15. Remove to a paper towel-lined plate to drain.
16. Serve hot.
17. Photograph by Con Poulos

canola oil, onion, garlic, oregano, ground cumin, spanish paprika, cayenne pepper, ground cinnamon, apple cider vinegar, ground well, kosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/homemade-chorizo-sausage.html (may not work)