Greetings Carnivores,
The other day I was reading another bloggers post on sausage making, and I was whisked back a number of years (30ish) to a magical time in my life when I was living in Southern California.
Today I want to talk about another Southern California staple, the wonderful, slightly spicy, Mexican Chorizo sausage.
Not to be confused with Spanish Chorizo which is a fermented, cured and dried, salami-like sausage that can be sliced and eaten right away, the Mexican version (which I prefer) is a ‘fresh’ pork sausage and must be cooked.
Just so we are clear here … the two are VERY different.
Ok so, … Mexican Chorizo is a pork sausage that has a beautiful red colour and spiciness it gets from the key ingredient, Ancho chile powder.
*side note* If you’d like to make it healthier, substitute ground Turkey for the Pork.
It can be either be stuffed into a sausage casing but most often it’s not. It’s a staple ingredient in a HUGE number of Tex-Mex dishes. I always use it in my favourite Tacos and Burritos and, it’s wonderful with eggs for breakfast 🙂
Like me, you’ll probably have to make your own since I just can’t find it anywhere outside of the southern states … Google a Mexican Chorizo Sausage recipe and get started.
FYI, … I ALWAYS use disposable gloves when I make this, otherwise your hands will be stained red from the Ancho Chilies.
That’s it for today Carnivores. Short and sweet. 🙂
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Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
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