World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started offering it to our retail family. This versatile blend can be used to make a Mexican-style chorizo, or even a North African-style merguez sausage, as links or patties. It pulls double, triple, and quadruple duty as a great grill seasoning, taco and fajita spice, or in simple beans and rice. A little smoky from the Pasilla Oaxacas, sweet smoked paprika, and Chipotle flakes, a little herbaceous from the generous dose of oregano, thyme, and marjoram, and a bit sweet from the Hungarian paprika… well, you’ll see. There’s a reason we call it the “bomb!”
So, how do you use it? We’re testing additional recipes right now, but in the meantime, here are easy patty-making recipes for both Mexican chorizo and North African mergeuz sausage. For additional inspiration, check out HuffpostTaste’s published list of the “The Best Recipes that Use Chorizo.”
P.S. If you decide to go all D.I.Y. homemade, here’s a great article explaining how to grind your own meat for patties as well as case up your sausage links: how to make your own sausage.
Ingredients
- 2 pounds ground pork or turkey
- 4 tablespoons Chorizo Bomb
- 1-1/2 teaspoons alderwood smoked salt
- 6 cloves garlic, smashed
- 1/2 cup chopped cilantro
- 1/4 cup apple cider vinegar
- 3/4 cup water or beer
Instructions
- In a large bowl, break apart your ground meat into manageable chunks.
- In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix by hand.
- When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the chorizo, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
- If you like the seasoning, then you can go ahead and cook the remaining chorizo mixture or store it. The raw mixture will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
Ingredients
- 2 pounds ground lamb or beef
- 1/3 cup chopped roasted red pepper
- 1/2 teaspoon Vietnamese cassia cinnamon
- 1/2 cup chopped parsley
- 4 tablespoons Chorizo Bomb
- 1-1/2 teaspoons alderwood amoked salt
- 6 cloves garlic, smashed
- 1/2 cup red wine
Instructions
- In a large bowl, break apart the ground meat into manageable pieces.
- In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix well.
- When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the mergeuz, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
- If you like the seasoning, then you can go ahead and cook the remaining merguez mixture or store it. This will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
I have been looking for Maldon Salt and I thought you used to have it? But now I cannot locate it is it something you can get or don’t carry any longer?
thanks,
Hi, Eileen – We have not carried Maldon Salt in the past, but are considering carrying it in the near future. If you are placing an order with us immediately, I would suggest Murray River Flake Salt as our best substitution. If Maldon Salt becomes part of our regular offerings, I will update this comment. Thank you for shopping with us!