When I mentioned to my friend Christopher that I was putting chorizo in my mac and cheese, he mentioned that his father makes a mean chorizo and offered me the recipe. I hadn’t considered making it myself, and although I didn’t follow his dad’s recipe to the letter, it was a great jumping-off point. Here is the recipe I created:
Photo above by Tavallai
- 1 tablespoons white vinegar
- 1 teaspoon dried tarragon
- 1 tablespoon rendered bacon fat
- 1 pound of Jimmy Dean All-Natural Pork Sausage
- 1 tablespoon rubbed sage
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin (if your chili powder is light on cumin)
- 1/ teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- Combine tarragon and vinegar and let sit out overnight.
- Add vinegar and bacon fat to sausage and knead until uniformly loose.
- Combine remaining ingredients in a small bowl and knead into the sausage until evenly distributed.
- Refrigerated overnight in a zip-top bag.
- Over a hot, dry skillet, snip off a bottom corner of the bag to create a 3/4-inch hole. Squeeze the chorizo onto the pan until the resulting sausage snake covers approximately half the pan.
- Working with a wooden spoon, break apart and flatten the sausage, turning as needed, until the sausage has browned and separated into small pieces.
- Remove to a bowl and repeat until all of the sausage is cooked.