Menu

Get Your Sausage-Making on with Chorizo Bomb!

  • Details
  • Related Items

Chorizo is great on the grill!

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.

Mexican-style Chorizo Sausage

Mexican-style Chorizo 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

  1. In a large bowl, break apart your ground meat into manageable chunks.
  2. In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix by hand.
  3. 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.
  4. 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.
https://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/
North African Merguez Sausage

North African Merguez Sausage

Ingredients

Instructions

  1. In a large bowl, break apart the ground meat into manageable pieces.
  2. In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix well.
  3. 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.
  4. 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.
https://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/


 2 Comments

  1. Eileen Taillon says:

    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,

    • Holly says:

      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!

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …

Poudre de Colombo Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …

biscotti

Holiday Pepper Biscotti

These biscotti were the clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend in the …

Steamed Cuban Beef Buns (with Chicken Stock)

At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …

Baked Crab Dip with Crostini

Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …