Original Chorizo with Brandy Sausage - 3, 1 lb. packages
Red pepper, cumin, and other Mexican spices are blended with a sweet brandy to balance this sausage’s southwestern heat.
We traded this recipe years ago with a San Antonio chef who wanted our recipe for smoked duck breast, and have been using it instead of beef in extra-zesty burritos and in spicy breakfast bakes with sharp cheddar, eggs, and potatoes.
Pork, water, seasoning (paprika, spices) sea salt, red vinegar, brandy, sodium nitrite, vinegar.
Our smoked sausages are fully cooked, simply heat & serve. You can grill them, turning occasionally for 7-14 minutes. Steam them by placing them in a streamer for approximately 15 minutes. Broil them by placing them under a pre-heated broiler for 12-minutes turning them once to warm them through, or pan fry them by placing them in a pan with vegetable oil for approximately 12-minutes, turning occasionally.To Keep: Refrigerate immediately after opening. Product is best if used within 7 days of opening and unopened packs will keep for 21-days in the refrigerator or up to 1-year frozen.
- Smoked Sausage Cassoulet