Turkey "Chorizo"

adapted by Michael McCabe

Yield: 2 pounds

Notes:

Mexican Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and the American Southwest. Chorizo was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.

In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.

Many of us think the finest chorizo is made in the Mexican state of Sonora, and this recipe hails from there. It is a fresh sausage, so if you make it with pork, cook it thoroughly. It is highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages.

Here is a recipe that I have adapted to use turkey.

Cuisine: Mexican

Categories: Poultry

Source: GroupRecipes.com - The Food Social Network, 2007

Copyright: 2009

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3 whole cloves

2 teaspoons cumin seeds

2 teaspoons coriander seeds

3 teaspoons black peppercorns

1 dried turkish bay leaf

2 tablespoons olive oil

1 tablespoon minced garlic

1 pound ground turkey breasts

1 pound ground turkey thighs

1 tablespoon kosher salt

2 teaspoons dried thyme

2 teaspoons dried mexican oregano

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

2 tablespoons spanish paprika

2 teaspoons chile ancho powder

2 teaspoons chile pasilla negro powder

1 teaspoon chile chipotle-morita powder

1 teaspoon ground cayenne

1/3 cup cider vinegar

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Hardware

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small cast iron skillet

spice grinder

small nonstick skillet

electric stand mixer with paddle attachment

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In a small cast iron skillet, dry roast/toast the whole cloves, cumin seeds, coriander seeds, peppercorns and bay leaf. Using a spice grinder, grind the toasted cloves, cumin seeds, coriander seeds, peppercorns and bay leaf into a fine powder. Set aside.

In a small nonstick skillet heat the olive oil until it just begins to shimmer and saute garlic until tender but not brown.

In the mixing bowl of an electric stand mixer with a paddle attachment, place all ingredients, (turkey, spices, chiles, toasted spices and garlic along with the oil) except the vinegar.

Mix on low, until evenly mixed, about 2 minutes.

Mix for an another minute, adding the vinegar slowly.

Mix on medium for 15-20 seconds or until the mixture is sticky to the touch.

To check seasoning, make a small paddy with about 2 tablespoons of the sausage mixture. Saute over low heat until cook through. Taste and adjust seasoning as needed.

Shape into patties of desired size or leave as bulk, depending on use.

Allow the sausage to cure by allowing it to sit tightly covered in the refrigerator for at least 24 hours and for up to 3 days. May be frozen for up to 2 months.

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