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. This chorizo spice is meant for making Mexican-style sausage, but with a Southwestern twist.
For sausage 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.