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- Chorizo
Chorizo
- By diabetic live
- Published 01/9/2008
- Low Carb Breakfast
- Unrated
diabetic live
diabetic live is a web portal designed for Diabetes education. We offer many resources on the disease as well as product reviews. We are located in Arlington, VA, just outside of Washington, DC.
diabetic live was founded in 2006 by Christopher Berry. Christopher is a 33 year old Diabetic who has had Diabetes since 1978.
In 2008, diabetic live was re-launched with a new image and more content. We are working hard to make diabetic live the largest and most visited diabetes resource online.
Ingredients
1 Large Onion, Minced
2 teaspoon Cayenne Pepper
4 tablespoons Chili Powder
2 teaspoons Crushed Oregano
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Garlic Powder
5 tablespoons Vinegar
1 teaspoon Salt
1 1/2 lbs Ground Pork
Instructions
1. Knead all ingredients together until well blended.
2. Shape into
patties or meat loaf or stuff into sausage casings.
3. Make a large roll or tie off in 5 to 18-inch links with string.
4. Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend. If you plan to use the sausage immediately, the spices will not be as strong. You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar. Do not use rice vinegar. This sausage will keep in the refrigerator for 2 to 3 weeks. Or you can freeze it.
1 Large Onion, Minced
2 teaspoon Cayenne Pepper
4 tablespoons Chili Powder
2 teaspoons Crushed Oregano
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Garlic Powder
5 tablespoons Vinegar
1 teaspoon Salt
1 1/2 lbs Ground Pork
Instructions
1. Knead all ingredients together until well blended.
2. Shape into
3. Make a large roll or tie off in 5 to 18-inch links with string.
4. Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend. If you plan to use the sausage immediately, the spices will not be as strong. You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar. Do not use rice vinegar. This sausage will keep in the refrigerator for 2 to 3 weeks. Or you can freeze it.
