Home-Made Chorizo Recipe

Submitted By: John from Chicago.

  • 1 pound pork sausage
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons hot smoked Spanish paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic, chopped
  • 1 cup onion, chopped
  • 1 cup red bell peppers, diced
  • 1 cup green bell peppers diced
  • 1/4 cup cider vinegar
Serves / Yields

6 cups

Preparation Instructions

Combine the pork sausage with the sea salt, black pepper, hot smoked paprika, chopped garlic and onion powder.

Heat a saute pan over medium-high flame. When hot add 1 tablespoon olive oil. Add the pork sausage mix and brown for 7-10 minutes.

Add the bell peppers and chopped onions to pan and brown for 5-8 minutes.

Add the cider vinegar and 1/4 cup water. Saute until paste begins to form in bottom of pan.

Serve hot.

Helpful Hints

Plain pork sausage or just ground high-fat pork both work for this recipe.

Serve with fried chicken, grilled lamb, broiled salmon or make a hash with eggs and potatoes.

Wine suggestions: serve with a big, bold Spanish red (Ribera del Duero or Priorat) or a warm-weather, ripe Syrah (California or Australian Shiraz).

Quick Shopping List

La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container
Smoked Hot Spanish Paprika, Pimenton de la Vera Picante
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
Granulated Onion, White or Toasted
White, in a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.

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