Traditionally flavored Spanish chorizo makes the perfect addition to any breakfast!
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The very first time I tried chorizo was sometime during my childhood – probably early elementary, and I remember really loving it.
I’m not sure if it was because I loved the flavor, or if it was because I got to watch my Grandma make it, or maybe it was because I got to sit on the porch with my Grandpa tearing bread for the migas that were served with it.
It was always a special meal shared with extended family, and when I started having my own kids I wanted to share it with them too. I remember being surprised at how much my little ones loved such a flavorful sausage, but it is truly delicious. My 2 year old eats this sausage by the fist-full!
A mixture of pimenton and garlic, traditional Spanish chorizo highlights very simple ingredients with big flavor.
Over the years I have noted there is a bit of a difference in American pimenton, called paprika, and pimenton that is from Spain. Possibly how they handle the Nora peppers and how they blend it with other pimentos but I’m not sure. You really can use whatever you have on hand, though if it becomes a family favorite I would definitely try a good imported pimenton.
I would consider this mixture on the mild side as far as heat goes. I have little ones in the house and while I actually have 2 kids that really love heat, I have one that does not, so we keep the heat mild. If you love flavorful heat, I would definitely play with the ratios of the sweet pimenton to the hot. If you can find a smoky pimenton/paprika it really gives more depth of flavor and it is so good. (You can find the blends I use here.)
We usually serve chorizo as a breakfast side with browned potato hash cooked in pastured lard and a fried egg. You have never tasted anything like a bite of chorizo and hash dipped in a yolky egg! Pure bliss! If you have some sourdough around the house, you can make migas which is served with chorizo a lot. Just toast cubed bread in a pan with pastured lard or butter and garlic.
Spanish Chorizo Season Blend
- Put everything into a small mixing bowl and combine well.
- Cook the chorizo how you wish - either browned in skillet over medium high heat, or you can make little sausage patty rounds and brown in a skillet over medium high heat.
- Serve with a fried eggs and browned potato hash or migas (a traditional garlic cooked bread - sourdough is fantastic)
For more real food breakfast ideas you can follow my breakfast ideas board on Pinterest!