Chorizo, how to make your own

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat and calories, while chicken is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth, while chili powder is often less expensive.

Thaw pork shoulder overnight in the refrigerator.

Cut pork shoulder into cubes about 1 inch (2.5 cm) in size, removing larger pieces of fat.

Place cubed pork into a food processor.

Add 1 tablespoon of Pappy's seasoning to the pork.

Add 1/2 tablespoon of paprika to the mixture.

Add 1/2 tablespoon of mild chili powder to the mixture.

Blend the pork and spices in the food processor until well combined and the color resembles chorizo.

Shape a small patty from the blended mixture to test the flavor.

Heat a skillet on the stove and add a little oil.

Cook the chorizo patty in the skillet to taste the flavor.

Record the proportions used for the spices and pork for future reference.

Package the remaining chorizo using an impulse heat sealer and poly tubing, dividing into portions of about 9 to 10 ounces each.

Seal the packages and remove as much air as possible.

Let the chorizo sit for at least 24 hours in the refrigerator to allow the flavors to meld.

Cook some of the chorizo in a skillet with a little oil.

Add two eggs to the skillet with the chorizo and scramble until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: