Here’s a beef sausage recipe I created as a substitute for chorizo in a recipe for Caldo Verde from the Winter Harvest Cookbook (see my review of the book). While this does not make chorizo, the spicy flavor makes a good alternative. It’s really quick and easy to make from locally grown grassfed beef.
- 2 Tbsp dried jalapeno peppers (Acme Farms + Kitchen, Bellingham)
- 1 Tbsp smoked cayenne (Rabbit Fields Farm, Everson)
- 1 tsp salt
- 1 tsp cumin (not local--Marco Polo rules*)
- 1 clove minced garlic (Boxx Berry Farm, Ferndale)
- ½ tsp dried coriander (friend's garden, Lummi Island)
- ½ tsp dried oregano (home garden, Lummi Island)
- small pinch of habanero pepper powder (friend's garden, Lummi Island)
- ¼ c apple cider vinegar (BelleWood Acres, Lynden)
- 1 lb ground beef (Second Wind Farm, Everson)
- Mix herbs and vinegar. Add beef and blend thoroughly.
- Make into patties and saute until browned, or mix into another recipe as directed.
Use instead of chorizo in Caldo Verde, or use patties as a breakfast sausage.
Acme Farms + Kitchen, Bellingham
Bellingham Farmers Market, Chestnut and Railroad, Bellingham
Boxx Berry Farm, 6211 Northwest Road Ferndale
Friends’ gardens, Lummi Island
Home garden, Lummi Island
Second Wind Farm, Everson