Mexican Chorizo Sausage is a wonderful thing! The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too. I’ve used chorizo with shrimp, chicken, potatoes and eggs. I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew. When you bring home the deer it’s not all prime cuts, you know. So what do you do with that round steak that really isn’t so fun to chew on? I make sausage. In this case, Chorizo Sausage. So this morning I got busy and turned some out using the following recipe. We enjoyed it fried up in the pan and scrambled some eggs into it. I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.
- 1 lb ground venison (any lean ground meat will do)
- 1 teaspoon salt
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano ( I used menudo seasoning)
- 2 cloves garlic, minced fine
- 2 Tablespoons vinegar
Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well. Marinate overnight in the refrigerator. There are so many uses for Chorizo and easy recipes too! Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast. Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?
Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.