Turkey Chorizo

I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes.

• Ready In: 12 hrs 15 mins
• Yields: 10-12 patties

Ingredients

• 1  lb ground turkey
• 1  teaspoon kosher salt
• 1  teaspoon black pepper, freshly ground
• 2  tablespoons dried ancho chile powder
• 4  garlic cloves, minced
• 3⁄4-1  teaspoon dried Mexican oregano
• 1  teaspoon ground coriander
• 1  tablespoon ground cumin
• 1 -2  teaspoon red pepper flakes (Or more depending how hot you want the sausage.)
• 2  tablespoons cider vinegar

Directions

1. In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
2. Cover the bowl and refrigerate overnight.
3. Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.