FRESH CHORIZO SAUSAGE
About 2 pounds or eight 5-inch sausages
Mexican-style chorizo is a versatile mixture, and we would not know what to do without it. Pan-fry and substitute for bulk sausage to spice up dishes like Basic Corn Bread Stuffing and stuffed peppers, or form into patties and pan-fry as a breakfast meat. Of course, when broken up and browned in a skillet, drained chorizo is a perfect filling for Tacos, Burritos, and Tortas, or as a topping for pizza and Nachos.
I. RED
Prepare Country Sausage I or II, substituting the following mixture for the ice/water, salt, herbs, and spices:
- 3 tablespoons New Mexico, guajillo, or ancho chile powder, or a combination
- 4 garlic cloves, minced
- 2 tablespoons cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons salt
- (1 teaspoon chipotle chile powder)
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
II. GREEN
We are confident that those who try this less-common chorizo will be instant converts.
Roast:
- 1 poblano pepper
- 2 to 4 serrano peppers
Peel and seed the peppers and place on a cutting board along with:
- ⅓ cup pumpkin seeds, toasted
- ¼ cup finely chopped cilantro stems
Chop these ingredients together until finely minced. Prepare Red Chorizo, above, substituting this roasted pepper/pumpkin seed mixture for the 3 tablespoons chile powder.