Chorizo- Veggie Version Included!

From: justcallmetoni

On Jul 19, 2008

I love chorizo but have pretty much given it up for health reasons. Having a healthier way to prepare my own is a delight. I made a pound using lean ground turkey meat and z-Sweet (a natural zero calorie substitute) in place of the sugar making this compatible with the WW Core program. The results were terrific and had all the flavor of the pork version with a good amount of heat. Used a small amount with scrambled egg whites for breakfast and chilled the rest to use in a stew later. The chilled sausage was even better than the morning version as the spices were more melded and developed. If you have time mix this the night before to use later. As Annacia said a real keeper.

From: Annacia

On Jul 5, 2008

Really excellent. I did the same as Sharon, made 1/2 and used the veggie option (Yves Ground Round Original) and softened the onion in water instead of oil then followed the recipe. It tastes great in a spoon from the pan and I used it in Spicy Sausage Pie which was much enjoyed. It's a keeper!

From: Sharon123

On May 9, 2008

I used veggie crumbles(Morningstar) and halved the recipe. Delicious flavor! I will use this in my Make Ahead Omelet. Thanks! Made for PRMR game.

From: twissis

On May 5, 2008

Like my Little Sis (Chef Kate) said, super & very close to real chorizo which I cannot get here. Using all grd pork, I made a full recipe as written, used 1/2 lb for our breakfast this morning & froze the balance in 1/2 lb zip-lock freezer bags. I served it in sun-dried tomato tortillas as part of a cheesy scrambled egg burrito. 4* were given as it was too salty for us ~ no surprise from DH, but odd for me as I usually add salt to most things. This will be made for my lifetime, but w/less salt. Thx for sharing this recipe & making this chorizo-loving Dallas transplant a happy camper today. Edited to Add ~ This makes 8 generous 1/4 lb servings, so is very low-cal (144) + low-fat (14%) compared to usual chorizo & is highly recommended as a sub.