The Sausage Maker - Mexican Chorizo Sausage Seasoning, 2 lbs. 8 oz.

At first, I was quite leery of the recipe on the package, that called for adding water and vinegar to the powder. But I tried it and all the liquid blended right into the meat just fine. It mixed in easier than other seasonings I've added dry. We ate some of it the next day, and it was very good. It took longer than advertised to get it, but I'm assuming/hoping it was a one-time fluke.

Love this company. I have tried several spices. This is an awesome Chorizo seasoning. It just takes about 1 TBSP seasoning to a pound of ground meat to make awesome chorizo. It’s a huge jar so share with a friend or two.

It didn't really make the meat chorizo but ee called it very mild chorizo

This is an excellent brand of chorizo spice, although it does contain a moderate amount of salt.To make basic chorizo, add this spice mix to your chosen ground meat, to flavor, plus a couple dashesof Tapatio or other vinegar-based Mexican hot sauce (you do not need to add more vinegar).The amount of hot sauce you use simply depends on how hot you want it.Chorizo is the secret of great chili (since the best chili I've had nearly always has chorizo added to it,which gives it that magical, "real deal" chili flavor).Chorizo seasoning makes a great dry-rub for chicken, pork or beef, before grilling, broiling or roasting.When grilling veggies, try a little sprinkle before putting on the grill ---- on lightly-oiled pieces of zucchini, sliced onion, carrots, tomatoes or green pepper.Open a can of kidney or pinto beans (and/or refried beans!), add some chorizo seasoning to flavor,and a small diced-up piece of onion (or a dash of onion powder).Heat it up (micro or stovetop) until it bubbles/simmers for several minutes.Add cheese on top and heat a little longer until cheese is melted.Use as a bean dip or put in the bottom of a tostada shell, add shredded lettuce, avocado slices or guacamole,tomato slices, sliced black olives, chunky salsa and a blob of sour cream, and you're in tostada heaven.Add some to canned chili to kick the flavor up a notch (just be aware of salt content).For meat lovers, just add ground meat, and sautee it separately with chorizo seasoning,or just add to the beans/chorizo spice/onion mix and cook them together to save dishes.This seems like a fine commercial band of chorizo seasoning, and is likely used in many Mexican delis and grocery marts, where they make their own chorizo. I buy it in a 2 and 1/2 lbs size, and that lasts me several years (although I have given some to a couple friends who have acquired a taste for it).THE KEY:With this stuff, you can make chorizo out of ANY meat ---- Super-lean turkey, or any grade ofground beef or pork you want. You can just make chorizo meatballs, as I have done,instead of putting into a skin.You can use meat substitute and make full-flavored vegetarianchorizo.Chorizo seasoning should be an essential part of any kitchen where Mexican food is made.

Not the flavor or color of Mexican chorizo

Good Flavor. To me it was salty as a patty, but was perfect when cook into scrambled eggs. The directions say to add vinegar. I believe the addition of vinegar made the chorizo more crumbly as it cooked which is a great thing for scrambled eggs (I used the same ground butt to make some Italian sausage that did not crumble and made a solid patty). I used about 22.7 grams of seasoning per pound of pork which is in line with what the package is meant to season (2.5 lb container x 454 gr/lb / 50 lbs per container = 22.7)

Ordered chorizo but got breakfast sausage! Was going to return it but I had 10 lbs of meat ready to make sausage! So I made breakfast sausage and it was delicious!

I am vegan, but I cook for a mixed family, vegan, vegetarian, omnivore, and meat lover. I use this to make vegan breakfast sausage by mixing with vegan ground beef substitute, rolling and wrapping in parchment paper, freezing, and cutting off patties as needed. Meat eaters never know they are not eating meat, and the sausage gets raves every time I make it. Sometimes I will add some applesauce and/or maple syrup for a different flavor. I would think it would work well with virtually any ground meat, even chicken or turkey, or ground beef for those who don’t eat pork. However, for those who eat pork, it is probably a carnivore’s dream ! The price is reasonable, especially if you are making family size quantities, and is far better than anything store bought.