Homemade turkey chorizo sausage

1 1/2 POUNDS GROUND TURKEY MEAT (AT LEAST 7% FAT CONTENT)
4-6 TABLESPOONS GROUND PURE RED CHILE POWDER
1-2 TABLESPOONS CRUSHED CHILE PEQUIN
1 TABLESPOON CRUSHED FRESH GARLIC
1 TABLESPOON DRIED MEXICAN OREGANO
1 TABLESPOON SALT
2 TEASPOONS CRACKED BLACK PEPPER

Combine all ingredients well and refrigerate for 4 hours or overnight.
Cook the chorizo thoroughly in a nonstick sauté pan crumbling the meat as it cooks. Store remainder in refrigerator for 2 days or freeze.

Turkey chorizo is great with egg dishes, on pizzas, and as a taco filling.

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