Homemade Chorizo

I Want In!

ChorizoCUI love chorizo.  It’s definitely one of my favorite types of sausage.  I dare say, it’s just almost as versatile as bacon when creating meals.  There’s just something about it that I can’t get enough of.  This dates back to my pre paleo days as well.  Back then, I just bought whatever was in the store without even realizing that most if not all pre packaged chorizos out there contain all kinds of crap ingredients in them including soy, maltodextrin and dextrose.  Not cool.  As a result, I haven’t had chorizo in quite sometime.ChorizoLately however, I have really had the craving for some high quality homemade chorizo, so I decided to play with making it myself.  I always got close but the flavor was never quite right.  After tons of research, I found out that missing component was some sort of acid.  A lot of recipes use white wine but I decided to go in a little different direction.  It worked and let me tell you, I will be making this on a regular basis.

Prep time
Cook time
Total time
Serves: 8
  1. Using your hands, combine all ingredients thoroughly in a large mixing bowl
  2. Stuff into casings using a sausage stuffer or leave loose and cook as you would ground beef.
  3. Place remaining chorizo in an airtight storage container and store for up to 3 days in the refrigerator

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  1. It looks so beautiful & yummy. Definitely gonna try this and will let you know how it was! In one word it looks superb!

  2. I’m not a pork person. Think I could make this with beef, elk, venison or ostrich? Maybe even turkey or chicken?

  3. Margaret says:

    Delicious!!! Love the recipe!!
    Aunt M.

  4. In Spain there are a lot of artisan chorizo´s makers who just use natural ingredients … and for sure it is the land of native chorizo … mainly in Leon (cured to cold air and smoked) …


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