Chorizo Sausage recipes

Chorizo Sausage Recipes.These fabulous tasting sausage will add extra flavour to make a simple meal into almost a gourmet eating experience.This gently cooked recipe conbining tomatoes sausage

Chorizo Facts and History

chorizo sausage recipe

Chorizo Sausage Recipes are varied and many we have just a few of the many,they can be a fresh sausage, in which case it must be cooked before eating.

The most popular are cured or dried style sausage, in which case it is usually sliced and eaten without cooking.

Mexican chorizo is actually a raw sausage that is cooked before eating it, unlike Spanish chorizo which is a cured, dried sausage similar to a salami or pepperoni.

Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers and smoked paprika.

Mexican chorizo is usually made with chilli peppers, which are used abundantly in Mexican cuisine.

These days the majority, they are usually encased in artificial casings, that have a smooth appearance.

Cured or dried Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in apple cider or other strong alcoholic beverage.

Spanish-style tapas bars that serve traditional-style chorizo have gained in popularity in recent years, and now appear in many large cities throughout world.

chorizo sausage recipe

Ingredients for chorizo sausage recipes :

  • 6 chorizo sausages.

  • 10 baby potatoes,cut in halves (par boiled).

  • 1 large can Italian plum tomatoes chopped roughly.

  • 3 small onions roughly diced. . 2 cloves garlic, crushed.

  • 1 (16 oz.) can white beans, drained.

  • 1/2 tsp. salt.

  • 1 tsp. fresh ground black pepper.

  • 1 tsp. chilli flakes.

  • 1/2 cup water.

  • A handful of parsley, finely chopped.

  • 3 Tbsp,s olive oil.

  • Some Fresh crusty warm rolls.

Preparation for this easy Chorizo Sausage recipe:

1. First boil the potatoes for about 6 minutes,drain away the water and set on one side.

2. Cut each sausage into 4 or thick slices.

3. Be sure poke some holes in the sausages with a fork, to allow excess fat to drain out during cooking.

4. Fry the sausages each side in little olive oil over a medium-heat for about 2 mins per side depending on the thickness of the slices or until the slices are cooked, then set on one aside until needed.

5. Into a large saucepan, sauté the diced onion in 2 tablespoons of olive oil over a medium heat until almost translucent,before adding the potatoes to colour for a couple of minutes.

6. Add into the pan the garlic, salt and chilli flakes and stir-fry the contents for about 30 seconds until combined.

7. Add into the contents of the pan the tomatoes and juices,stir these well and then simmer gently and for 5 minutes stirring the ingredients.

8. Add in the drained par-cooked potatoes and the drained beans stir in the ingredients together.

9. On Simmer heat cover pan and allow the pan to gently bubble for around 25 minutes.

10. Now add the sausage slices and stir well allow for a further 5mins to combine the flavours.

11. Lastly add the chopped parsley and stir again.

12. Simmer for another 5 minutes and taste, add more salt and black pepper to taste as required.

13. Serve in bowls with a crusty bread to dip in the sauce.


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