Mexican chorizo is easy to make and so versatile. There is a distinction between Spanish and Mexican chorizo. The Spanish version is a cured, dried sausage in a casing – we love it in Paella. Its fresh counterpart is this Mexican Chorizo an equally full-flavored sausage, made from ground pork and spiced just right with our Chorizo Seasoning. Developed by our very own Chef Matt Stansbury, we love the mixture of spices and chiles that chili peppers that result in a bold, spicy, flavorful profile. Use this gem in our Queso Flameado. So good!
|1.||Combine the ground pork, Chorizo Seasoning, Bourbon Balsamic and salt. At this point, you can proceed with your recipe using the sausage or freeze the sausage. Place in a ziptop bag and freeze for up to 6 months.|
|2.||To use the sausage, saute as you would ground beef. Use the cooked sausage in stuffed mushrooms, breakfast (or anytime) tacos, Queso Flameado, nachos or even fold into ground beef for tasty burgers.|