I love chorizo, for breakfast, lunch, or supper. I have a number of recipes that utilize the spicy, vinegary stuff, and used to buy my chorizo, that is until my local grocery store changed the brand they carry.
I always check nutrition labels. I look at the serving size, fat and carb counts, and the ingredients. The new brand in my local store (the only one in a 15 mile radius!) listed the first ingredient as "Ground Pork Salivary Glands".
Now I'm not squeamish, (we butcher our own chickens and process my husband's hunted venison every fall) but somehow the idea of actually paying for a product that mainly consists of spices and salivary glands just didn't sit well with me. So I started experimenting and this is what I came up with. I don't claim it's authentic, but we think it's really good!
Total Time: About 40 minutes
Yield: Portion sizes vary but we get 3-5 servings per pound, depending
*Fair warning here: if you are not familiar with chorizo, make your first batch with half of the salt, pepper flakes, and Creole seasoning. You can always add more later, but you can't take any out.
The dish in the wok is a stir-fry with Chorizo, leftover roasted chicken, cabbage, onion, celery, and my own sauce recipe, which I will share in another post. The other photo is my breakfast just before I cooked it this morning; Chorizo and a few eggs from our hens.