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Spanish Chorizo Season Blend

February 27, 2016

Traditionally flavored Spanish chorizo makes the perfect addition to any breakfast!

Spanish Chorizo Season Blend

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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!

Spanish Chorizo Season Blend

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.

Spanish Chorizo Season Blend

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.)

Spanish Chorizo Season Blend

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

Print Recipe
5 from 3 votes

Spanish Chorizo Season Blend

Traditionally flavored Spanish chorizo makes the perfect addition to any breakfast!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Spanish
Keyword: chorizo seasoning, homemade chorizo, how to make chorizo
Servings: 2 servings
Author: Renee - www.raisinggenerationnourished.com

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!

 

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20 Comments

  • Reply Jessica February 28, 2016 at 9:35 am

    I can’t wait to try this! My kids love anything sausage, this will be a nice change up.

    • Reply Renee Kohley February 29, 2016 at 8:23 pm

      I think the boys will like it! Let me know what they think!

  • Reply anna@greentalk February 28, 2016 at 9:55 am

    My kids would love this. Can I use beef instead?

  • Reply Mary February 28, 2016 at 8:48 pm

    Looks delicious! I don’t use any spice here due to SPD. But I bet it’s tasty.

    • Reply Renee Kohley February 29, 2016 at 8:20 pm

      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!

  • Reply Emily @ Recipes to Nourish February 29, 2016 at 12:11 pm

    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.

    • Reply Renee Kohley February 29, 2016 at 8:19 pm

      I hope you get to make some soon Emily!

  • Reply The Food Hunter March 3, 2016 at 10:12 am

    I can’t wait to try this…I bet it is delicious in so many things

  • Reply Lindsey March 3, 2016 at 11:19 am

    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!

  • Reply Elaina Newton March 3, 2016 at 3:11 pm

    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).

    • Reply Renee Kohley March 4, 2016 at 7:29 pm

      Hi Elaina! Yes it is a bit different than Mexican chorizo that uses cumin and other peppers! Both are delicious!

  • Reply Tash March 3, 2016 at 6:39 pm


    Wow! This looks SO delicious! You could add this chorizo to so many things and it would be amazing 😀

  • Reply Carol March 3, 2016 at 9:30 pm


    Mmmm!!! This looks fabulous! I am a paprika fan and enjoy mixing the different ‘tastes’ there too.
    Thanks for sharing. Have pinned!!

  • Reply Anya March 3, 2016 at 11:07 pm


    We love Mexican food, especially to start the day. 😉 Don’t you just love the story behind recipes? What sweet memories of your grandparents.

  • Reply Krystal March 4, 2016 at 11:04 am

    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!

    • Reply Renee Kohley March 4, 2016 at 7:27 pm

      Thank you Krystal! I bet you have some great pimiento to choose from there!

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