2 pounds ground pork shoulder

1 teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon salt-free chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

⅛ teaspoon dried red pepper flakes, crushed

⅛ teaspoon Mexican oregano, crushed

Pinch ground cinnamon

Pinch ground cloves

Add all ingredients to a bowl and mix until well blended. The traditional preparation method calls for putting the sausage mixture in casings; however, it works equally well when it's shaped into 16 small sausage patties and broiled or grilled, or sautéed to be combined with the ingredients in other dishes.