Reviewed: Feb. 13, 2008

Great recipe as is. To respondent chvickers: chorizo is Spanish in origin, so it stands to reason that the paprika called for would the Spanish variety. Moreover, since when is Hungarian paprika considered "normal" paprika? You're correct, not everyone resides in the U.S. - but how does that sarcastic comment enlighten the reader???

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Reviewer:

goldschwinn

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Reviewed: Feb. 8, 2008

Added garlic powder, more paprika, omitted cloves. For the future, I will add a pinch ground coriander and 1/4 tsp cumin. I did my research, and this combo was the best pork chorizo recipe I could find. I loved it!! I made a double batch and am freezing it.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Dec. 2, 2007

Easy to make and worth the effort. This chorizo is better than any I have found in the stores. Use it with any recipe; it has a wonderful flavor.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 29, 2007

I love this recipe! The only time I don't make my own chorizo now is when I get given it as a gift. Thanks!

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REDFIORO

Cooking Level: Expert

Home Town: Warrington, Cheshire, England, U.K.

Living In: Hebden Bridge, Yorkshire, England, U.K.

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Reviewed: Oct. 27, 2007

Was just ok in my opinion! Local butcher makes a much better sausage. To much vinegar and chili powder ( never heard of those additions before ). I will stick to the traditional chorizo.

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SHADOWS1

Cooking Level: Expert

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Reviewed: Sep. 12, 2007

good base recipe,,,but it's much better if you eliminate the chili powder,,authentic chorizo doesnt have it,,and tastes so much better without it...definitely used more paprika,,,has to be deep in color,,and most importantly,,,replace the vinegar with freshly squeezed lemon juice...makes all the difference in the world..my parents used to make this all the time..absolutely delicious...stores brands could never compare..also,,elminite the cloves,,do need them either...one last tidbit...use a cheese cloth or put in a strainer,,want to let the excess liquid drain out,,,still keeps the flavor though!!!

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tonimendez

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Reviewed: Mar. 13, 2007

Excellent once I realized the recipe called for American-style chili powder and not just ground chiles, and *Spanish* paprika instead of the normal Hungarian paprika. (We don't all live in the US, so specific instructions as to what kind of "chili powder" and "paprika" would have been nice - they do differ immensely from country to country).

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 8, 2006

This is sooo good! It reminds me of the chorizo that my great grandmother use to make.

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TIMETELLS

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Reviewed: Oct. 14, 2004

Good Recipe. Much lower fat than what you can find at the grocery store. I will make this again, but will cut the amount of the cloves and vinegar in half. The amount overpowered the overall taste. My family loves breakfast burritos and I used half of the meat plus some other ingredients to make 11 burritos. There was only one left this morning.

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Reviewer:

Janie

Cooking Level: Intermediate

Home Town: Goodland, Indiana, USA

Living In: Greenwood Village, Colorado, USA

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Reviewed: May 29, 2002

Made mine a little less hot, to suit my tastes, and still ended up with a wonderful sausage. I used it as the meat in my spaghetti sauce (after waiting the recommended 4 days) and ended up with a flavorful sauce better than I've ever had using store-bought chorizo. And it was so easy to make!

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FLCOOK

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Reviewed: Oct. 3, 2001

Fair, but not worth the time and expense.

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TIM_E_DONNELLY

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Reviewed: Oct. 2, 2001

I really like chorizo, but don't like the commercial chorizo because it's too fatty and it looks like they grind all sort of meats to it. I wanted to grind my own pork and find the recipe to make a healthier chorizo, this recipe was what I was looking for.

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