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Homemade Mexican Chorizo Sausage
| 1 Pound GROUND TURKEY, cold |
| 2 Teaspoons dried crushed red pepper |
| 1 Teaspoon fresh minced garlic |
| 1/2 Teaspoon ground coriander |
| 1/2 Teaspoon dried oregano |
| 1/4 Teaspoon ground cinnamon |
| 1/4 Teaspoon ground cumin |
| 1 Teaspoon salt |
| 1/4 Teaspoon freshly ground black pepper |
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- In a chilled bowl, combine all ingredients, stirring to combine. Cover and refrigerate 6 to 8 hours to allow flavors to permeate. May be formed into patties, links or crumbled for use in burritos, tacos, salads or in a spicy breakfast presentation with eggs and salsa.
- To cook patties or links: spray a non-stick frying pan with cooking spray. Add chorizo sausage and cook over medium heat, turning as necessary, until browned and the internal temperature reaches 165 degrees F and all traces of pink color have disappeared.
- Note: Uncooked sausage may be stored in refrigerator up to 2 days or in freezer for up to 1 month.
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