Chorizo sausage is a kind of pork sausage that comes from Spain. It is a sausage that is usually seasoned with a bit of chili pepper and paprika. The Spanish paprika used is what gives the Chorizo sausage its distinguishing taste. It is used on sandwiches, it can be simmered or fried, it is used as a breakfast sausage—or it is even used as a substitute for ground beef or pork.

Chorizo sausage is growing in popularity however, becoming available in delis and supermarkets through out the US of A. One of the main reasons being is that there is a larger population of Spaniards in the United States, and Chorizo sausage is native to their country—they long for it in fact.

When several people ask for anything at one store—that means the item is on demand. Delis and supermarkets want to make their customers happy and also want to be known for their selection, and so Chorizo sausage has found its way into the meat section.

However, Chorizo sausage does not have to come from pork. Originally it was pork, but because of its growing popularity, people have altered the ingredients to fit their tastes. It can be super or mildly spicy, it is up to you.

Here is a recipe for Chorizo Sausage if you are trying it for the first time or you have eaten every week since you were twelve. Either way, it’s quite delectable.

To Begin Chorizo: In a large bowl place:
· 2 Lb. ground pork.
· 3 1/2 tsp. salt
· 6 Tb. pure ground red Chile
· 6-20 small hot dried red chilies; tepine, Thai dragon, pico de gallo or the like, crushed
· 4-6 cloves garlic, minced
· 2 Tb. dry leaf oregano
· 2 tsp. whole cumin seed, crushed
· 1 tsp. fresh ground black pepper
· 1 1/2 tsp. sugar
· 4 Tb. good cider or wine vinegar
· 2 1/2 Tb. Water
· 1/2 tsp. onion powder

Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.