CHORIZO sausage?

Question

My friend has given me some chorizo sausages, but I have no idea how to cook or even eat them.

I know that it is a Spanish sausage.

Please can someone tell me what sort of meal I would normally make, using the Chorizo sausages.

Answer 1

Fry/grill sausage - cut into cubes - mix with el dente pasta shells the oil from the sausage and all. Yummm

Answer 2

A simple dish with Chorizo is simply dice the sausage up and fry with some chicken pieces, diced onion, diced chicken, prawns and garlic (yes I know it sounds much like a paella but this is an easy fast version!). Stir the cooked mixture into cooked white rice (dont drain any oil off - stir it right in) and serve with a basket of bread and a nice green salad.

You can also pop it into stews, dice finely, fry then use (when cold) to sprinkle on salads, eat as a normal sliced sausage.

Answer 3

Try chorizo al vino, v popular dish in Spain, served in most tapas bars and is v yummy.

1/4 pound chorizo sausage
1/2 cup dry white wine.
French bread, sliced

Directions:
1. Puncture the sausage with a fork in several places.
2. Place in a skillet with half of the wine.
3. Bring to a boil, cover and simmer for 20 minutes.
4. Cool and keep at room temperature (preferably over night).
5. Cut chorizo in into 1/4 slices and place in a small skillet or casserole dish.
6. Add the remaining wine and cook over high heat until the wine has almost disappeared.
Can be eaten on slices of French bread soaked in the sauce.

Answer 4

Bean Dip with Chorizo Ingredients: 1 lg Onion,, chopped 1/2 lb Chorizo,, skin removed 1 cn (4 oz) chopped green chiles 2 cn (16 oz) refried beans 1 c Shredded cheddar cheese 1 c Shredded monterey jack -cheese 1 ts Chili powder,, or to taste Instructions: Crumble chorizo in a large heavy skillet and cook just until the fat starts to gather in the pan. Add onion and cook until onion is transparent; drain. Add remaining ingredients and cook until all is hot and the cheeses are melted. Serve hot with tortilla chips or corn chips. AND MY FAVORITE: Scrambled Eggs with Chorizo Sausage Ingredients: 4 oz Chorizo Sausage 6 Eggs; Large 1/4 c Milk 1/4 ts Salt 1 ds Pepper 1/2 c Tomato; 1 Md., ** ** Tomato should be peeled, seeded and chopped. ~-------------------------------------... Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot.

Answer 5

MEXICAN CHORIZO SAUSAGE

2 lb. lean ground pork
1/4 c. red wine vinegar
2 tbsp. chili powder
2 tsp. oregano, crushed
1 clove minced garlic
1-1/2 tsp. salt
1 tbsp. paprika
1/2 tsp. ground cumin

Combine all ingredients in a bowl. Work the mixture until the seasonings are evenly distributed. Cover tightly and refrigerate for at least 3 hours. When ready to use form into patties or sausage rolls. Use as you do commercial chorizo.

The reason for making chorizo is to control the fat content.

Answer 6

You can slice it thinly and put it on bread. You can add it to a crisp green salad, with olives, thin sliced Chorizo, with a drizzle of olive oil and a splash of lemon juice. Put it on pizza or make a hearty soup from boiled cabbages, lots of pulses, beans, herbs, carrots, onion, sliced potato and chorizo. The latter is one of my own favourites as a really tasty winter warmer dish when I come indoors from seeing to my livestock on a cold winter afternoon. Served with a nice crusty roll it certainly warms the cockles alright. Chorizo is very very versatile and keeps for simply ages. In Spain they just hang it in the pantry for month on end and slice off what they need.

Answer 7

It depends if they are the regular or cooking kind.
Both can be eaten rare and cooked but the cooking kind chorizo is not that nice when eaten rare. You can cook them any way you want, just fry them in a pan, or mix them in a casserole or make some paella. I found that they are also lovely stuff to use in Chili con carne.

Answer 8

Chorizos are ready to eat when bought. They are enjoyable as a tapas, sliced, in a little fresh tomato sauce with sliced onion, served hot or cold. They are also a good addition to stews and casseroles, either sliced or in chunks, and can be added to paella or risotto-style dishes. They have a fairly "upfront" spiciness, slightly greasy, and suit simple rustic style dishes. I like them served cold with other cooked / cured meats, cheeses, olives, tomatoes and chunks of bread, all drizzled with a little olive oil and / or balsamic vinegar. I hope you enjoy them.

Answer 9

If it is chorizo of the ready to eat kind and very good quality, it is best to eat as it is. It should say something like "chorizo iberico." You can use it to cook, but it is just a pity.

Slice it, take the skin off and make a sandwich, best if you use French bread. Most cheeses go well with chorizo in a sandwich. My personal favorite is Spanish Manchego cheese.

Set the peeled slices on a serving dish and present them as a tapas dish with bread slices by the side.

Normal chorizo can be used in sandwiches or tapas, as before, or slightly cooked as in:

Make chorizo croustades laying the peeled slices on buttered bread and grilling. You can make cheese-chorizo croustades in the same way.

Fry lightly the peeled slices in a little olive oil and use them to prepare scrambled eggs, as garnish for fried or over easy eggs, or as filling in an omelet. Scrambled eggs or omelets can also be prepared without previous frying. Try both to see what you prefer.

Slice it, take skin off, fry lightly in olive oil and mix it with cooked pasta. Wonderful flavor! Another option for pasta is cutting the chorizo in chunks -always peel the skin- and fry them with green pepper, n strips. Just mix with the cooked pasta when the pepper is tender.

There is a type of chorizo exclusively used for cooking. Although you can use it with eggs -always fried- or pasta, as I mentioned before, it comes out best cooked slowly with beans or lentils.

You could prepare chorizo-lentil soup. Soak the lentils overnight. Wash them. Set them in a pan, add a large chunk chorizo -in a piece and with skin this time, otherwise it would crumble- and a whole peeled onion, a diced potato, a little olive oil, season to taste -try to do it at the end of the cooking time, as chorizo is usually strong. Cook until lentils are tender; about 20 to 25 minutes in an average pressure cooker (some super fast pressure cookers achieve the feat in 12 minutes) or over an hour over the stove, adding more water when needed, in this case. It comes out great just like that, but you can also experience with herbs, bay leaf, for instance, or a pinch of herbs de Provence go well with chorizo.

You could try this soup with canned lentils -no soaking, no need for a pressure cooker- slicing the chorizo and cooking just until the potatoes are tender, about 15-20 minutes over the stove.

A white bean chorizo soup can be prepared in a similar way as the lentil soup. Soak, wash and set with the large chunk of unpeeled chorizo, and flavor with a little olive oil, whole garlic cloves -to be taken away before serving- and bay leaf.

You can use chorizo as pizza topping or filling for empanada -the Spanish version of pizza calzone or Cornish patties that takes a great variety of fillings. I have seen it used in a chicken and chorizo pie. Fried chunks as salad garnish.

Many typical Spanish dishes would use chorizo: "fabada" from Asturias, "cocido" (literal translation, boiled dinner) from Madrid or Andalucía, "migas" (crumbles) from La Mancha. Some recipes with the word "puchero" are likely to use chorizo.

These are only some suggestions to get you started.

Answer 10

Smothered potatoes & onions add chorizo on a fresh homemade flour tortilla... delicious bfast.