Love spicy sausage but have been told to avoid the cholesterol? How about turkey chorizo?
Made by family-run Diestel Turkey Ranch, it has lots of flavor and less calories, cholesterol and sodium* than conventional pork or beef chorizo.
Whether in a Cinco de Mayo recipe or everyday breakfast burritos or scrambled eggs, it has only 2g fat per serving.
The all-natural, Mexican-style chorizo is made from 100% pure ground turkey, is minimally processed and is gluten free. The family’s seasoning blend adds dimensions of flavor as well as a spicy kick.
The Diestel Family Turkey Ranch has been sustainably raising turkeys for over four generations. Their turkeys and turkey products are humanely raised on GAP rated farms, without hormones, antibiotics or growth stimulants, resulting in tender and juicier turkeys with old-fashioned flavor and great texture.
The products are sold at independent, natural and upscale food stores nationwide. Here’s a store locator.
*A two-ounce serving has 60 calories, 15 from fat; 0g saturated fat, 30mg cholesterol, 360mg sodium, 2g diegary fiber, 8g protein.
MEXICAN CHORIZO VS. SPANISH CHORIZO
Turkey chorizo, cholesterol free. Photo courtesy Diestel Turkey Ranch.
Don’t confuse Mexican- and Spanish-style chorizos. They have different uses.
Mexican chorizo is a spicy ground meat sausage, sold fresh and uncooked. It can be purchased either loose or in a casing: Many traditional Mexican recipes call for the chorizo casing to be removed and the meat to be crumbled while cooking.
The traditional chorizo meat is pork, but you can find beef and turkey versions. Use Mexican-style chorizo as you would any ground meat.
Spanish chorizo is a cured, dried, ready-to-eat pork sausage. The casing is not removed prior to eating. Dense and chewy, Spanish-style chorizo is made in smoked, unsmoked, sweet and spicy varieties. It can be served as tapas, with other charcuterie, with a cheese plate, or added to recipes (paellas, soups, tortas, etc).
Spanish chorizo is seasoned with smoked paprika, which is responsible for the vibrant color. Other traditional herbs and spices include cumin and garlic. Here’s a photo.
Chorizo scrambled eggs. The recipe is below. Photo courtesy Betty Crocker.
THINGS TO MAKE WITH CHORIZO
Cheese dishes: grilled cheese, mac and cheese
Eggs: baked, omelets, frittatas, scrambled
Stuffed: chiles, mushrooms, potato skins
Ground meat recipes: burgers, casseroles, meat loaf, stuffing
Tex Mex: enchiladas, nachos, tacos
Dips: onion dip, queso
Pasta and pizza
Soups: black bean, white bean with kale
RECIPE: TURKEY SCRAMBLED EGGS
In Mexico, chorizo is often served at breakfast with scrambled eggs. Here’s a recipe from Betty Crocker that’s ready in 15 minutes.
Ingredients For 4 Servings
6 ounces chorizo sausage
2 tablespoons butter
4 slices thick-sliced bread or 4 corn tortillas
1/4 cup chopped fresh cilantro
Salt to taste
1. REMOVE the casings from the sausage and cook the sausage on 10- or 12-inch skillet over medium heat. Cook about 5 minutes until the meat is no longer pink, stirring and breaking up the sausage.
2. BEAT the eggs in a medium bowl until blended. Begin to toast the bread or warm the tortillas.
3. ADD the beaten eggs to the chorizo in the skillet and stir. Cook about 4 minutes, stirring constantly, until the eggs are scrambled and set. Taste and add salt as necessary.
4. SPREAD the butter on the toasted slices of bread and place toast on individual plates. Spoon the eggs over the toast. Sprinkle with cilantro and serve.