I always had this aversion towards processed meat. There was something in the word “processed meat” that never able to convince me enough. May be because I was unsure of what goes inside it, or not sure of its packaging and not convinced enough of curing and processing the meat products. So for good many years I had deprived myself from the crispy and crunchy bacon and meaty sausages.
In last few three-four years I had opened myself towards the processed meat may be because of the sprouting of few organic meat shops who promised that the ground meat is free from “pink slime” or the sausages contains only meat and spices and nothing else. But my hyper-paranoid mind still do the detail homework before zeroing upon the product and the manufacturer.
And thus sausages arrived pretty late in our breakfast table only after going through multiple rounds of scrutiny. For the “organic promise and free from fillers and chemicals” the sausages becomes little pricey for us, but for good quality food that is acceptable, isnt it. The regular sausages were good over sunny side up eggs, but my eyes were already in hunt for some more variety and thus how we chanced upon this Mexican sausage called “chorizo”.
Unlike other sausages in casein which had undergone some degree of cooking, Mexican chorizo are uncased and raw. The bright red fatty moist ground meat spiked with spices, vinegar and chillies, they looks quiet attractive and intensely flavourful. They are immensely adaptive and has the talent to spiced up any dish, they improves everything it touches. As a filling for omelette, tacos, and burritos, they are equally good in pastas, soups, meta pies, rice dishes to name few.
Making your own chorizo from scratch is as exciting as it can be because you get the full opportunity to tune it to your liking, but the idea of grinding meat at home and the cleaning process thereafter is herculean task for me. I had once ground the meat in my food processor and later I had to throw away the jar itself as I was not too sure about the cleaning process. May be I am too finicky and paranoid about meat poisoning. Thats why I adore small-scale organic stores and local farms who sells freshly made sausages without any fillers, nitrites and GMO.
The one that I bought was seasoned with jalapeno, garlic, herbs and spices and it was so good to taste that you will hardly need anything to add. I tried to make the ground chorizo in Indian style, thus imitating our very own keema matar, ground meat with green peas.
- Mexican chorizo sausage : 5 or roughly 500 gm
- Crushed tomatoes/ finely chopped tomatoes: 1 cup (without skin and seeds)
- Green peas : 1 cup
- Red onion (minced or grated): ½ cup
- Green bell pepper / jalapeno (finely chopped): ½ cup
- Garlic (minced) : 1 tsp
- Ancho chilli powder : 1 tsp
- Dried oregano : 1 tsp
- Dried thyme : ½ tsp
- Bay leaf: 1
- Lime juice: ½ tsp+
- Cayenne chili powder : ½ tsp
- Cumin powder: 1 tsp
- Sunflower seeds : 2 tbsp (optional)
- Oil : 1 tbsp
- In a large skillet, crumble and cook sausage over medium heat until it changes color from pink to brown. Drain the liquid.
- In a separate pan, heat the oil and fry the garlic and onions till it changes color.
- Add the crumbled sausage, mix it well. Saute on medium heat for 10 minutes.
- Next add the tomatoes, bell peppers and all the spices except lemon juice and green peas.
- Cook on low heat for 15 minutes till all the spices and ingredients blended well with each other.
- Add 2 cups warm water, cover and cook on sim until done.
- Check for seasonings and salt.
- Add the green peas, mix it well, cover and cook further for 10 minutes.
- Before serving, sprinkle lemon juice over it and garnish with sunflower seeds.
Enjoy this on cold wintry nights!