A.C. Legg Chorizo Sausage Seasoning - 16 Ounce

This is the best seasoning. I add a little apple cider vinegar to mine. If you want to make smaller batches, get a kitchen scale and divide the total weight by total pounds the package will season.

Very pleased with the flavor and price compared to other brands

I wanted to make TVP vegan "chorizo" at home, for which I bought this product. The flavor and heat are perfect, but I found it to be a bit too salty for TVP chorizo. This may be in part due to my desire for a bold flavor and higher heat profile, but I do think you just need less salt when you're not curing meat.I would happily buy salt-free to cut the main mix with, but didn't find any from this brand. Bought from another brand for now, I'm hoping the flavor stays as bold as this one!

I decided to make homemade breakfast bowls from scratch. After doing a cost analysis of the ingredients, I realized I could make a copy of Jimmy Dean chorizo bowls for a lower cost. I would need to buy all my ingredients on sale to make this work. The one ingredient that does not consistently go on sale is the chorizo sausage. Thus began my search for a seasoning that I could add to ground pork to make my own.After trying a few different ones, I found A. C. Legg. It is delicious. I add 80 gr. to one pound of ground pork from Fred Meyer (Kroger) and cook it up in a skillet. I use the same ingredients found in JD bowls. I played around with quantities until I found a ratio that we liked. I will definitely buy this seasoning again.

Best chorizo seasoning I have found. I use it for duck meat and can't tell the difference from any high quality chorizo purchased from local store.

Not too heavy of a chili powder taste. Good flavor. I love it

Best chorizo sausage we have had! I wish we had made more

This stuff is tasty! I've been making Chorizo sausage for over a decade using various brands and recipes with my big game harvests. This year I prepared a batch of 24lbs of half Mule Deer and half Pork cushion meat. I used the whole packet to season the meat and added the optional 1 pint of vinegar. I've learned over the years to always use a little less meat than called for to get a bit of extra flavor. This years batch is some of the best chorizo I have made. Highly recommend it!