tried my hand at my version of homemade chorizo, not traditional, but my own spin. i took some ground pork, and added my spices. sea salt/cracked pepper, a pinch of oregano, pinch of sugar, garlic powder, cayenne pepper, and plenty of smoked paprika and ground chiptole powder. a little veg oil to help marry the flavors, and a swirl of honey to help balance out the smokiness and heat. it tuned out damn good, and it would be kicked up to the next level if it was grilled over some hardwood charcoal, rather than done inside on a grill pan. another improvement would be to use a more rustic, coarse grind of pork, as opposed to the generic supermarket grind, but that can be easily changed. i've never made any type of sausage before, and this batch came out great! there is still about half left in the fridge, and i only expect it to get better after sitting overnight, giving the flavors a chance to really come together!