Reviewed: Jun. 23, 2011

Yummy! I only let mine sit over night. I don't know how most people eat chorizo, but I grew up eating chorizo and egg breakfast tacos. So I cooked the meat, then scrambled eggs with it. So happy I "found" chorizo without all the weird body part in it!

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3 users found this review helpful

Reviewer:

hfarnz

Reviewed: Oct. 19, 2010

Made a few changes suggested by others and have made this three times now. Great way to use venison....mix with venison, onions, and peppers for fahitas. Yummm!

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2 users found this review helpful

Reviewer:

PickleEater

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Reviewed: May 20, 2010

Good, although I read 'chili' powder to be hot chilli powder (scaled it back to 2TBSP) instead of TexMex style chili powder. With this accidental modification, I enjoyed it and everyone else had good words for it too.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Apr. 6, 2010

I thought this was quite good. My husband and I are from California but living in Denmark. We really miss the Mexican Chorizo, and this really hit the spot. I did add a splash of red wine to the mix as I have seen it suggested in other recipes.

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Reviewer:

kellyg73

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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22 users found this review helpful

Reviewer:

goldschwinn

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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16 users found this review helpful

Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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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Reviewer:

Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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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6 users found this review helpful

Reviewer:

REDFIORO

Cooking Level: Expert

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

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

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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2 users found this review helpful

Reviewer:

SHADOWS1

Cooking Level: Expert

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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42 users found this review helpful