WP, it was included in their recipe for Chorizo Carbonara.
Ingredients
1 1/2 lbs coarsely ground pork shoulder
1 tbl sweet smoked Spanish paprika
2 tsps hot smoked Spanish paprika
2 garlic cloves , finely chopped
2 tsps fine sea salt
1 1/2 tsps fennel seed
1/4 tsp cayenne pepper
1/4 cup red wine
Freshly ground black pepper to taste
Instructions
1. Combine ingredients in a plastic container with a tight-fitting lid. Use your clean hands to blend the mixture thoroughly. Cover and refrigerate for at least 2 hours and up to 1 week.
2. To cook the chorizo, shape it into small patties, take pinches of the mixture or roll it into meatballs; fry in a skillet until cooked through.