Hotter homemade chorizo

What homemade chorizo looks like baked into a delightful Spanish omelet

Here’s the recipe for my neighbor Yvonne’s Spanish chorizo, which is quite a bitter spicier than the Mexican version I posted about a few days ago. Jake and I loved this hotter version, but you, like Yvonne, may prefer a tamer taste.

Spanish Chorizo

It’s recommended the spices be ground with the pork, as opposed to adding to the meat afterward. If you don’t have a grinder, a food processor should be fine.

Grind 2 pounds of pork with the following:

• 2 tablespoons salt

• 2 tablespoons black pepper

• 3 tablespoons paprika, regular or, if you’re feeling adventurous, HOT

• 2 tablespoons fennel seeds (if not using a grinder, make sure to crush the seeds first)

• 1-2 tablespoons red pepper flakes, to taste

• 2 teaspoons cayenne

• 2 tablespoons crushed garlic

To Mex-ify this recipe, add the following:

• 1 tablespoon ground oregano, or 2 tablespoons fresh, chopped

• 1 tablespoon cumin

• Bump up the garlic, to taste