8 Reviews

Thank you for this Great recipe. Though I didn't have the peppers as required I used a Chipotle pepper and a Morita pepper. we used this for soft tacos and wow it all vanished, it was very good. will be making this quite often

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lance0195 March 17, 2014

Thank you for sharing your delicious chorizo recipe! The seasoning is perfect and I love the fact that it is ground pork without any byproducts. We will be enjoying this recipe often!

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mzkami April 25, 2010

Way to go Julesong. Thank you for posting this awesome recipe. I love chorizo but my family won't eat it because of the funky ingredients. I made some chorizo and egg burrito's for breakfast this morning using this recipe and they were a big hit. I will have to try the tequila in it the next time I make it. (Didn't have any because I drank it all the night before).

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Chef Jackson March 27, 2010

My first time making my own sausage. I love chorizo. I used this to make my Spicy Black Bean & Chorizo Chili. It turned out very well. Thank you very much for sharing this recipe.

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Feej December 18, 2007

Dang Jules...... you are major 5 star!!!! As I return South I will wow people with my homemade Julesong Chorizo!!! Oh, Jules..... I've posted new Julia recipes just for you!!! Hugs to you and yours!!! T.J.

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davinandkennard August 06, 2007

Wonderful chorizo,so spicy and tasty.no salivary glands ground in it! Thank you for posting this,as I use alot of sausage.I used it withSharlene~W's Chorizo=potato Quesadillas.I omitted the tequila,Did not seem to hurt the wonderful taste.

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out of here September 08, 2005

I liked the flavor of this a lot but DH said it was missing something. I let it set for three days in the fridge before I cooked some with Ellie's Chorizo & Beans Ellie's Chorizo and Beans. The next day I scrambled eggs with the chorizo and DH changed his mind. He said it tasted great! (I added a little chili powder). I'll be making loads of this since I had to buy large quanties of peppers. Great recipe! thanks for sharing!

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GrandmaG November 19, 2004

I moved 25 years ago from the Southwest to Lancaster Co, PA. Finding chorizo up here is hit or miss, but I have a serious fondness for it. Until I saw this recipe, it never occurred to me to make my own, so a great big THANK YOU for posting this. I wanted to have plenty on hand, so I doubled the recipe, then made patties of about 1/3 pound each and put them in freezer wrap. The brown sugar seemed an odd ingredient, but I found that with all the spices, it's actually essential. It's very satisfying to know I'm going into winter with plenty of chorizo on hand. Thanks again!!!

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dswhits September 21, 2015
Chorizo Sausage