Quick Chorizo
Author: John Gutekanst
Recipe type: ingredients
Ingredients
- 2 pounds fatty ground pork
- 4 tablespoons smoked paprika (regular paprika is cheaper but can be astringent)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- 1 tablespoon extra-virgin olive oil (this is optional and is added for more “meltability” and less dryness on pizza, especially if using a conveyor oven)
Instructions
- Mix all ingredients and wrap tightly overnight to meld flavors.
- When ready, add approximately 6 ounces per pizza, squeezing the raw chorizo in ‘coins’ the size of quarters or nickels or pre-cook into crumbles. Just make sure it doesn’t dry out. (You can add smoked paprika infused olive oil to each pre-cooked batch.)
