Pork chorizo

Home-made Spanish Chorizo - so easy to make and so good!

This Spanish pork chop is marinated in wonderful ingredients before being seared and quickly roasted with chorizo sausage.

This is a follow up recipe for the Chinese BBQ spice. If you haven't watch it yet, please take a look first, because we gonna use it in this dish. Chinese people like to use roughly diced pork to make sausage because we prefer bigger chunks of meat in the sausage. However, you can use ground pork if you want.

How to make Chorizo Mexicano │Chorizo Mexicano can be cooked in a red salsa, mixed in with scrambled eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc... it will spice up your plate. Enjoy the recipe. Now your chorizo is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it. #mexicanrecipes #homecook #foodrecipes #mexicoinmykitchen

A wise man once said: "When life gives you big ole pork butts, make Chorizo sausage"

🌶️🍖 Make your own delicious Pork Chorizo at home! #PorkChorizo #HomemadeSausage Pork Chorizo Ingredients: Ground pork (1 lb) Garlic (3 cloves, minced) Paprika (2 tbsp) Oregano (1 tsp) Cumin (1 tsp) Salt (1 tsp) Black pepper (0.5 tsp) Vinegar (2 tbsp) Red pepper flakes (1 tsp, optional) Instructions: In a bowl, combine all ingredients and mix thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight. Shape into patties or stuff into casings if desired. Cook in a skillet…

This is very quick to make and very tasty. It is healthy and bursting with flavour from the fresh tomatoes and basil from the garden, do you really need more convincing? Just try it and I know you …

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Original Spanish chorizo is made from coarsely chopped pork and seasoned with paprika and garlic. Most South American chorizos are of a fresh type which is fried for breakfast or grilled on a fire. Mexican Chorizo is a fresh sausage made from ground pork and seasoned with chili peppers, garlic and vinegar. It is moister and much hotter than the Spanish chorizo.

I grew up eating chorizo—hard-cured Spanish chorizo, that is. It wasn’t until I moved to Oklahoma that I was introduced to Mexican ground chorizo.