Home made chorizo, paleo style

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  1. This is the easiest thing to do ever: just put your ground meat in a big enough bowl and top with all the spices and apple cider vinegar. Feel free to add salt if you wish to taste, but I didn’t bother.
  2. Wearing gloves, gently work the spices into the meat – don’t over knead or squeeze, just evenly distribute the color throughout.
  3. Portion off into servings. Leave the chorizo at least overnight to give the flavors a chance to develop. I tend to make these up in half pound batches and freeze them straightaway: if you take it out of the freezer the night before you need it, you should be good to go by morning!