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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes. Ingredients:
1 lb ground turkey |
1 teaspoon kosher salt |
1 teaspoon black pepper, freshly ground |
2 tablespoons dried ancho chile powder |
4 garlic cloves, minced |
3/4-1 teaspoon dried mexican oregano |
1 teaspoon ground coriander |
1 tablespoon ground cumin |
1 -2 teaspoon red pepper flakes (or more depending how hot you want the sausage.) |
2 tablespoons cider vinegar |
Directions:
1. In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
2. Cover the bowl and refrigerate overnight.
3. Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.
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