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Hungry for more? This recipes was featured in a podcast episode!
This delicious recipe was shared to us from our guest, Deborah Johnson. Check our her cookbook, On Rising: Recipes and Routines for Joyful Mornings. Erin's adapted it to make a quick breakfast patty that's full of flavour.
Prep Time: 30 min
Cook time: 6-8 min
Yield: 1 lb Chorizo
Ingredients
3 dried Hatch Chile peppers, stems removed
1 dried pasilla chile, stem and seeds removed
1/4 cup white vinegar
6 garlic cloves
1 lb ground pork
2 tsp salt
1 tsp black pepper
1 tsp ground cumin seeds
1 tsp paprika
1 tsp oregano (optional)
a few grates of fresh nutmeg (optional)
Directions
Combine the Hatch and pasilla peppers in a medium pot and add enough water to submerge them. Bring to a boil over medium heat, then turn the heat to low and allow them to simmer until tender, 20-25 minutes. It's important to keep them submerged so they cook fully; if needed, place a lid smaller than the pot over the peppers to keep them under the water. Drain the water from the pot and transfer the chiles to a blender. Add the vinegar and garlic and blend very thoroughly. Blender containers vary, so if you need to add a splash of water for it to blend, by all means do so.
Spread the ground meat out on a large baking sheet, poking some holes and indentations into the meat for the sauce and spices to settle in. Sprinkle on the salt pepper, cumin, paprika, and oregano and nutmeg, if using, trying to distribute the spices evenly over the surface of the meat. Pour on the pepper-vinegar sauce from the blender, and with your hands, mix everything very well until it's fully incorporated.
If you like, heat a pan over medium heat and cook about 1 tablespoon of the meat to check for taste. Adjust the seasonings according to your liking.
Transfer the meat to an airtight container and allow it to marinate in the refrigerator overnight, or for up to 4 days. You can also freeze it at this point for up to 4 months.
When ready to cook, sauté the meat mixture in a large skillet over medium heat, stirring occasionally, until browned and cooked through, 6-8 minutes. The meat should reach an internal temperature of 160F if using pork and 165F if using turkey.
Zhuzh it up!
Erin was unable to source the dried peppers, so she substituted a jalapeño and two poblano peppers and skipped the step of boiling & rehydrating the peppers.
Erin divided the sausage into 1/4 cup servings and pressed the balls into a pan over medium heat to create sausage patties & served them as a breakfast sandwich on Deborah's Best Biscuits
This recipe was written by Deborah Johnson. Find it in her cookbook On Rising: Recipes and Rituals for Joyful Mornings.