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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 being Spanish chorizo is a smoked, dry-cured, ready-to-eat sausage, whereas Mexican chorizo is a fresh sausage that needs to be fully cooked. To achieve this flavor we start with chiles, salt, white sugar, Mexican oregano, cumin seeds, garlic and black pepper.
Chiles, salt, white sugar, Mexican oregano, cumin seeds, garlic and black pepper
This chorizo spice is meant for making Mexican style sausage, but with a Southwestern twist. 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. Our Chimayo Chorizo Sausage Spice contains no MSG.
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Chimayo Chorizo Sausage Spice Recipes
The following recipes use Chimayo Chorizo Sausage Spice .
“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”