Gasp! Our grocery store is out of plant chorizo! If you’re in the same boat, never fear, there are options.

This has happened before – plant chorizo must be pretty popular. Of course you can purchase traditional pork or beef chorizo, but if you prefer a veggie or poultry option, here is a hack I use to chorizo style the sausage I add to our Saturday morning eggs.

I have done this with chicken sausage (Never Any chicken sausage from Aldi), and with Lightlife Gimme Lean Veggie Sausage.

Before you start, you’ll want to get the sausage you are using to the right consistency. For chicken sausage links that come fully cooked, finely mince the links with a knife or pulse in a food processor until crumbly. For the Gimme Lean, you can break it up after opening the tube, with a potato masher. Mash until desired consistency then you can chorizo style your sausage with spices, oil, and vinegar.

Here’s what I use, in eyeballed amounts:

Tajín classic seasoning, chili powder (I use a blend of Morton and Basset Ancho and Guajillo powders), salt to taste, paprika, several dashes of Chipotle Tabasco Sauce, about 1/1-1 tablespoon of olive oil, and a dash or two of apple cider vinegar. Red wine vinegar is a fine substitute if you don’t have ACV on hand.

Mix everything together and heat through – if you are using a ground sausage that is not fully cooked, make sure it is cooked through.

Add to scrambled eggs and serve with black beans for a yummy Huevos con Chorizo style breakfast. Serve with crumbled cotija cheese and crema Mexicana, with avocado slices.

We do this on the weekends, and one gimme lean gives us 4 servings of “chorizo” to mix into our eggs. 1/3 cup chorizo to 2 scrambled eggs per person.

Do you like chorizo?