By Cuistot on March 07, 2008
Photo by twissis
Photo by twissis
"My husband came up with this recipe when I wouldn't let him buy the real thing anymore. It's very tasty and if you use ground pork is exactly like the stuff you buy at the grocery."
Serving Size: 1 (168 g)
Servings Per Recipe: 8
"I love chorizo but have pretty much given it up for health reasons. Having a healthier way to prepare my own is a delight. I made a pound using lean ground turkey meat and z-Sweet (a natural zero calorie substitute) in place of the sugar making this compatible with the WW Core program. The results were terrific and had all the flavor of the pork version with a good amount of heat. Used a small amount with scrambled egg whites for breakfast and chilled the rest to use in a stew later. The chilled sausage was even better than the morning version as the spices were more melded and developed. If you have time mix this the night before to use later. As Annacia said a real keeper."
"Really excellent. I did the same as Sharon, made 1/2 and used the veggie option (Yves Ground Round Original) and softened the onion in water instead of oil then followed the recipe. It tastes great in a spoon from the pan and I used it in Recipe #307560 which was much enjoyed. It's a keeper!"
"I used veggie crumbles(Morningstar) and halved the recipe. Delicious flavor! I will use this in my Make Ahead Omelet. Thanks! Made for PRMR game."
"Like my *Little Sis* (Chef Kate) said, super & very close to real chorizo which I cannot get here. Using all grd pork, I made a full recipe as written, used 1/2 lb for our breakfast this morning & froze the balance in 1/2 lb zip-lock freezer bags. I served it in sun-dried tomato tortillas as part of a cheesy scrambled egg burrito. 4* were given as it was too salty for us ~ no surprise from DH, but odd for me as I usually add salt to most things. This will be made for my lifetime, but w/less salt. Thx for sharing this recipe & making this chorizo-loving Dallas transplant a happy camper today. *Edited to Add* ~ This makes 8 generous 1/4 lb servings, so is *very* low-cal (144) + low-fat (14%) compared to usual chorizo & is highly recommended as a sub. :-)"
"Super! Very close to the real thing without the fat. I used a mix of beef and pork, slightly less chili, some smoked paprika and red wine vinegar. I used it in various ways--tiny meatballs baked in the oven; added to arroz con pollo, sauteed with some garlic shrimp. Great stuff!"
"Fantastic flavor! I fell in love with Chorizo at a local Mexican joint when I tried it on a whim. The flavor is great. I had to tone the heat down a bit for my kids by cutting the chili powder in half, but it was still great. I used half beef burger and half turkey burger (not ground turkey breast) for a leaner alterntive to pork. I'll try half ground pork loin and half turkey burger next time. I made quesadillas with it. Very nice. With eggs for breakfast? That has to be a winner!"