Chimayo Chorizo Sausage Spice
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This blend is featured in Savory Spice Shop's first cookbook, Spice to Plate.
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. Our Chimayo Chorizo Sausage Spice contains no MSG.
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 lb. ground pork. Refrigerate for 3 to 4 hours for best results.
