9 Reviews of Chorizo

From: keesinhermany

On Apr 5, 2005

This is one of the better recipes I've found. One thing missing however is salt. I didn't realize until I made it and cooked it how bland it was and after reviewing the recipe again I realized the error. I added salt and Tony Chachere's Creole Seasoning. That did the trick!

From: Pierre Dance

On Dec 18, 2008

This is a great basic Chorizo recipe. The only changes I usually make to it is to add a 1/2 tsp of Alder-wood smoked salt and 1 tsp of minced garlic. I run the oregano, cumin seeds, ancho chili powder, black pepper corns, and red chili flakes through my spice mill before adding to the wet ingredients in the food processor. I make at least a double batch and let the flavors meld overnight. I then crumble and fry it. When drained and cooled I pack it in small ziplock bags and freeze for use whenever it's needed. Thanx for posting this great recipe. Pierre

From: Steve_G

On Dec 26, 2001

Much better than 95% of the chorizo that you purchase in the store. Terrific!

From: karen in tbay

On Feb 21, 2004

Out of 3 chorizo recipes we tried with a big batch of ground pork, my husband liked this one the best for flavor. Now to dig out those mexican recipes.

From: twissis

On Apr 29, 2007

So easy to make & 1 of my most cherished RZ finds! I made this to use in Chorizo and Scrambled Egg Breakfast Tacos by Annacia. The flavor was great despite the fact that speed was needed so I made & cooked it w/o any chill time for the spices to do their thing Using very lean grd pork avoids the excess oil of chorizo, & cooking the meat mix till very well-browned (almost crisp) intensifies the flavor & begins to approach the texture of chorizo. Thx for sharing this keeper w/us.

From: Loony

On Oct 20, 2001

Very Impressive

From: Andrea in NH

On Jul 19, 2007

I loved the fact that I was controlling what went into this sausage. The only thing I changed was I used 1/2 habenaro in place of the jalapeno. That's is what I had. I made them into patties and grilled them. They remained nice and firm and not greasy and very tasty. Definately a keeper.

From: SweetsLady

On Sep 15, 2007

I made this to go with Pepper Jack Bread Chorizo Melts. It was wonderful! Dh wondered if there was any extra to make with omelettes for tomorrow. Thank you for posting!

From: Chef #vt4me

On Oct 27, 2007

Excellent! nuf said