Get Your Sausage-Making on with Chorizo Bomb!

World Spice's 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.

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.

Ingredients

2 pounds ground pork (for chorizo) or ground lamb or beef (for merguez)
1/3 cup chopped roasted red pepper
1/2 teaspoon Cassia Vietnamese Cinnamon (omit for chorizo)
1/2 cup chopped parsley
4 tablespoons Chorizo Bomb
1-1/2 teaspoons Alderwood Smoked Salt or 2 tablespoons of Kosher Salt
6 cloves garlic, smashed
1/2 cup red wine (for merguez) or beer (for chorizo)

Directions

In a large bowl, break apart the ground meat into manageable pieces.

In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix well.

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 or 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.

If you like the balance of the seasoning, then you can go ahead and either cook the remaining chorizo or merguez mixture or store it in the refrigerator. This will keep in the refrigerator for a couple of days, but it also freezes well. You can also portion it into patties for breakfast and/or for burgers, or just use it in recipes.