Chimayo Chorizo Sausage Spice

The Mexican style chorizo sausage we know today was derived from the Spanish sausage of the same name. Both are based around garlic and chiles, the big difference is Spanish chorizo is a smoked, dry-cured, ready-to-eat sausage, whereas, Mexican chorizo is a fresh sausage that needs to be fully cooked. This chorizo spice is meant for making Mexican style sausage, but with a Southwestern twist. To achieve this flavor we start with ground premium Chimayo chiles and hand mix in salt, sugar, Mexican oregano, cumin seeds, garlic, black pepper and crushed Pico de Pajaro chiles.

1/2 oz.	$.90
1 oz.	$1.65
2 oz.	$2.55
4 oz.	$4.20
8 oz.	$6.75
1 lb.	$12.15
Small Plastic Bottle (Nt 2.2oz)	$3.50
Large Plastic Bottle (Nt 5oz)	$6.00
Small Glass Bottle (Nt 2.5oz)	$4.00

This blend contains Chimayo chiles, salt, sugar, Mexican oregano, cumin seeds, garlic, black pepper and crushed Pico de Pajaro chiles.

To make sausage:

For authentic spicy patties or links add 4 tbsp. spice, 2 tbsp. cider or wine vinegar and 1 tbsp. water to 1 pound of ground pork. Knead into meat thoroughly. For best results refrigerate for 3-4 hours to allow spices to properly season the meat. One pound will make 6-8 nice size patties. For making links use hog casings. Larger batches of sausage can be made and frozen for 2-3 months. Of course chorizo is great with eggs or by itself, but it is also a nice added to tacos, burritos and red chile sauces.

We also carry a few other sausage making blends; Gunbarrel Venison Sausage Spice, Frying Pan Pork Sausage Spice, and South Fork Italian Sausage Spice.