• 2 pounds ground pork (for chorizo) or ground lamb or beef (for merguez)
• 1/3 cup chopped roasted red pepper
• 1/2 teaspoon Cassia Vietnamese Cinnamon (omit for chorizo)
• 1/2 cup chopped parsley
• 4 tablespoons Chorizo Bomb 
• 1-1/2 teaspoons Alderwood Smoked Salt or 2 tablespoons of Kosher Salt  
• 6 cloves garlic, smashed
• 1/2 cup red wine (for merguez) or beer (for chorizo)

In a large bowl, break apart the ground meat into manageable pieces.

In a blender, combine the rest of the ingredients and blend. Add the blended ingredients to the ground meat and mix well. 

When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the chorizo or mergeuz, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.

If you like the balance of the seasoning, then you can go ahead and either cook the remaining chorizo or merguez mixture or store it in the refrigerator. This will keep in the refrigerator for a couple of days, but it also freezes well. You can also portion it into patties for breakfast and/or for burgers, or just use it in recipes.