Originally from Spain, chorizo is a highly flavoured sausage that's been adapted and is used in Mexico. By not stuffing the meat into casings, this version is simple to make, shape and fry. You can also grill them over medium-high heat for the same time.
- Portion size 9 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
In large bowl, whisk together wine, vinegar, garlic, paprika, oregano, salt, pepper, marjoram, thyme, cloves, and saffron (if using); let stand for 15 minutes.Using hands, knead in pork and pancetta until combined. Shape by heaping 1/4 cups (50 mL) into 18 patties; place on waxed paper-lined tray. Cover and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 3 days.)
In large nonstick skillet, heat oil over medium-high heat. In batches, fry patties, turning once, until digital rapid-read thermometer inserted into centre reads 160°F (71°C), about 8 minutes.
Nutritional facts Per each of 9 servings: about
- Sodium 364 mg
- Protein 19 g
- Calories 202.0
- Total fat 13 g
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 11.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 3.0
