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
Ingredients
- 1/2 lb unseasoned pastured ground pork
- 2 large cloves garlic minced
- 1 tsp sea salt
- 1 1/2 tsp sweet pimenton sweet paprika
- 1 tsp smoked pimenton smoked paprika
- 1/2 tsp hot pimenton hot/spicy paprika (or 1/4 tsp cayenne)
- 1 tsp oregano
Instructions
- 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!
I can’t wait to try this! My kids love anything sausage, this will be a nice change up.
I think the boys will like it! Let me know what they think!
My kids would love this. Can I use beef instead?
Yes Anna! That should work!
Looks delicious! I don’t use any spice here due to SPD. But I bet it’s tasty.
Hi Mary! Actually this chorizo is pretty mild – in fact my oldest that isn’t a fan of spicy prefers this sausage over my regular breakfast sausage. Pimenton is made from red peppers and is quite sweet and mild really! You can leave out the hot pimento completely if you wish!
YUM!!! My husband loves Chorizo, and I do too … I just never make it. I forget! I have been craving this since I saw your recipe the other day.
I hope you get to make some soon Emily!
I can’t wait to try this…I bet it is delicious in so many things
We used to live in a town that was predominantly Hispanic. And those Hispanic ladies were magicians in their kitchens. Chorizo with eggs was one of my favorite meals!
Sweet! I’m so excited to have a spice blend for making this at home. I eat Mexican chorizo weekly or bi-weekly in tacos (breakfast or street-style), so I’m assuming the Spanish is slightly different. I’ve only ever had Spanish chorizo once and it was much spicier and dried (but delicious).
Hi Elaina! Yes it is a bit different than Mexican chorizo that uses cumin and other peppers! Both are delicious!
Wow! This looks SO delicious! You could add this chorizo to so many things and it would be amazing 😀
Mmmm!!! This looks fabulous! I am a paprika fan and enjoy mixing the different ‘tastes’ there too.
Thanks for sharing. Have pinned!!
Thank you Carol!
We love Mexican food, especially to start the day. 😉 Don’t you just love the story behind recipes? What sweet memories of your grandparents.
Thank you Anya!
This sounds so delicious Renee! Since I live in Spain and can easily get the ‘real’ pimiento I’ll definitely give your mix a try. Ole!
Thank you Krystal! I bet you have some great pimiento to choose from there!
Woohoo! I don’t eat pork, and it’s impossible to find a good (ie grass-fed, etc) beef chorizo. Definitely going to try your spice blend to make my own 🙂 Thanks for another great inspiration!
Great! Enjoy it Sandra!
Can I use la Chinata? Pimenton is unobtanium here.
Hi Ruben! Yes, a smoked paprika will work just fine!
I like making empanadas with a potato and chorizo filling. It’s hard to find authentic chorizo nearby, so we are experimenting with ground pork and our own spices. Someone recently told me about Las Hermanas brand, which is women-owned. It’s hard to tell what is real and what is just hype, as some paprika brands are more expensive, but I don’t mind paying if it’s really worth it. Also, I try to buy from local vs. online. Any advice regarding vendors or brands, other than the links you have provided? Muchos gracias for the recipe.
Hi Rebecca! I have tried lots of different brands from online, but I have found the most flavorful ones at little family owned Hispanic grocery stores!
Muy rico!