The Spruce Eats - Make Your Best Meal - Make Your Own Dry-Cured This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. Spanish chorizos are classified both by level of curing and by their ingredients, but they always include pimentón (smoked paprika), which gives Spanish chorizos their bright red color. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. If you prefer the sweet simply switch out paprika for the cayenne. This mild chorizo sausage is made by Palacios from an old family recipe. Original recipe is by Charles G. Reavis. Spanish-style chorizo gets its flavor and bright red color from pimentón (smoked paprika), but other types of chorizo lean more towards pink, brown, or even green. There are a few types of Spanish Chorizo. It contains no nitrates or nitrites or any other preservative. This Version calls for Cayenne Pepper. This recipe is posted by request. Mild Palacios Chorizo.
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