How to Make Swaggerty-Style Chorizo | Homemade Recipe
directions
- Add the 2 pounds Swaggerty’s bulk sausage to a large mixing bowl, or as I did, a large skillet in which I cooked the sausage mixture.
- Sprinkle the chili pepper, paprika, oregano, cumin, cinnamon and cloves, salt, minced garlic and red wine vinegar over the raw sausage. Using your hands mix all of the ingredients into the sausage until they are very well combined.
- Cook sausage mixture over medium heat, breaking up into small pieces with a spoon as it cooks. Your Swaggerty’s Sausage has just been turned into Swaggerty’s Chorizo Style Sausage!
- Drain on paper towels. You can store frozen for later use in 1/2 pound batches in plastic bags. If you are using some for a recipe then freeze any leftover for later.
2 lbs
servings
10 min
prep time
10 min
cook time
ingredients
2 lbs. Swaggerty’s Bulk Sausage
6 tablespoons dried chili pepper
5 tablespoons paprika
4 teaspoons dried oregano
2 tablespoons ground cumin
1/4 teaspoon each ground cinnamon and cloves
1 teaspoon kosher salt
4 fresh garlic cloves, minced
1/2 cup red wine vinegar
Level of complexity
Very easy
Ingredients
9
Special kitchen tools
n/a
Pairs well with
Tacos, pizza, chile, omelettes, nachos, and baked potato as a topping
to serve
As desired in your recipe requiring chorizo
