Are there any good recipes for Chorizo Sausages?

Question

i went to spain last year and had Chorizo in cider, which was very nice. but i just bought some Chorizo but i dont really know what else to do with it. anyone have some ideas?

Answer 1

Chorizo and Potato Tortilla

1 kg potatoes (peeled and thinly sliced)

2 medium Spanish onions (thinly sliced)

6 tbsp olive oil

8 eggs

150g Chorizo (cooked and finely shredded)

Pinch of salt and pepper



Heat half the oil in a 16in heavy based frying pan. Add the potato and onion and cook, stirring frequently over a low heat for about 10 mins until the potatoes are just tender. Remove from the heat.
Beat together the eggs in a large bowl, with the salt and pepper. Stir in the potatoes, onion and chorizo.
Heat the remaining oil in the frying pan and pour in the potato mixture. Cook very gently for 5-8 minutes, until the mixture is almost set.
Loosen the tortilla in the pan, then place under the salamander for 2 or 3 minutes, so as both sides of the tortilla are golden brown (you can always finish the tortilla in a pre-heated oven, at around 180c just until golden brown).
Place a large plate on top of the pan and then flip over to turn the tortilla out of the pan. Cut into wedges and serve.
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Spanish Meatballs in Tomato Sauce

225g minced beef 4 ripe plum tomatoes (chopped)

225g minced pork 1 large Spanish onion (diced)

175g chorizo (small diced) 30ml white wine

Small bunch spring onions 30ml tomato juice

5 cloves of garlic (chopped) pinch of sugar

3 tbsp manchego cheese (grated) salt and pepper

3 tsp fresh thyme leaves a small bowl of plain flour

3 tsp fresh rosemary (chopped) Zest of half lemon

1 tbsp olive oil



Place the pork, beef, chorizo, chopped spring onions, half the garlic, manchgo, half the thyme, half the rosemary, lemon zest and a pinch of both salt and pepper, into a large mixing bowl, mix thoroughly. Form the mix into small firm meatballs.
Heat the oil in a large frying pan, lightly coat the meatballs in the flour and then fry until golden brown. Take the meatballs out of the pan and drain off excess oil.
Lightly fry the onion in the pan (first adding a little more oil if required), then add the rest of the garlic, thyme and rosemary, cook lightly. Add the wine, reduce slightly, then add the tomatoes, the tomato juice and the sugar, cook out a little and adjust the seasoning.
Place the meatballs into the sauce, then cook in a preheated oven (180c) for around 20 minutes.
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Ham and Chorizo Croquettes

200g butter 150g Serano ham

700g plain flour 75g chorizo (cooked)

1800ml milk 2 eggs

2 medium Spanish onions 250g fine breadcrumbs

4 tbls olive oil



Heat the oil in a pan, lightly cook the onion. Shred the Serano ham and the chorizo, add to the onion and take off the heat.
In a thick bottomed, medium sized saucepan, gently melt the butter, add the flour to make a roux and lightly cook out. Add 1600ml of the milk (preferably warm) a little at a time and then allow the mix to cook out (roughly 15 minutes). Add the onion mix and allow to cool.
When cooled make the mix into short cigar shapes (this is easily done by piping the mix onto a table in long strands and then cutting them into 2 inch lengths).
Mix the remaining milk and the eggs, then breadcrumb the croquettes, firstly dipping them into the flour, then the milk and then the breadcrumbs.
Cook in a fryer at 180c until golden brown.
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Lamb, Chorizo and Cannellini Bean Stew

1 kg diced lamb fillet 2 tsp thyme leaves

350g sliced chorizo 400ml rioja

1 tbls plain flour 150ml lamb stock

4 tbls olive oil 2 red peppers (diced)

2 sliced red onions freshly ground salt and pepper

4 cloves garlic (thinly sliced) 400g cannellini beans

2 bay leaves



Season the flour and coat the lamb in it.
Heat the oil in a large frying pan, then fry the lamb until golden. Transfer the lamb into an ovenproof dish fry the onions in the pan with the garlic, chorizo, bay leaves and thyme.
Add the rioja and stock and bring to the boil, whilst stirring. Pour the contents of the pan over the lamb. Cover and bake in a preheated oven (160c)
Remove the dish from the oven and stir in the peppers, season lightly (if required). Bake for a further 30 minutes (until the meat is tender).
Remove the stew, add the cannellini beans and cook for a final 10 minutes.


THIS RECIPE ALSO WORKS VERY WELL REPLACING THE LAMB WITH BELLY OF PORK, BUT YOU MUST COOK FOR ANOTHER 30 MINUTES IN THE FIRST PLACE.

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Huevos Flamenca (Spanish baked eggs with Chorizo)

2 tbls olive oil 125g cooked fine beans

1 Spanish onion (finely chopped) 1 tsp tomato puree

2 cloves garlic (crushed) freshly ground salt and pepper

150g chorizo (cooked) 1 tsp thyme leaves

1 small red pepper 1 tsp chopped rosemary

1 large beefsteak tomato 4 eggs

75g cooked peas



Heat the oil in a pan, add the onion, then the garlic, cook until soft but not browned. Add half the chorizo (shredded) and the pepper. Fry for a couple of minutes then add the tomato (chopped) cook this out along with the rosemary and thyme for around 10 minutes.
Add the peas, beans and tomato puree and season.
Separate the mix between 4 shallow oven proof dishes; make a small well in the middle of the mix in each dish. Carefully break an egg into each depression, scatter the rest of the chorizo (shredded) over the top.
Bake in a preheated oven (210c) for 8-10 minutes so as the whites are cooked, but the yellow are a little runny.

Answer 2

1

Answer 3

FRIED GARBANZOS (CHICK PEAS) WITH
CHORIZO (SPANISH SAUSAGE)

1 can chick peas
2 chorizos
1/4 c. diced onion
1/2 green pepper (diced)
2 tbsp. olive oil
3 tbsp. chick pea liquid
1/4 tsp. garlic salt

Slice chorizos and saute with onions and peppers in olive oil until tender. Drain chicken peas reserving 3 tablespoons of liquid. Add chick peas, liquid and garlic powder and simmer for 20 minutes. Serves 4.


SHRIMP AND CHORIZO SKEWERS

The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

12 large shrimp
1 Tbsp harissa paste (optional)
2 chorizo sausages, about 6oz (150g) each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo

All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.

Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.

Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.

Makes 12.

Reprinted from Grill!. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.

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

Rice with Chorizo
INGREDIENTS:
1 cup finely chopped onion
1/4 cup olive oil
1 cup uncooked rice
1 teaspoon salt
1 tablespoon chili powder
1 1/2 cups chicken broth
1 1/2 to 2 cups tomato juice
1/2 cup sliced chorizo
1/2 cup sliced sauteed mushrooms
PREPARATION:
In a large skillet over medium low heat, cook onions in oil for 2 to 3 minutes; add remaining ingredients (1 cup of the tomato juice) and bring to a boil. Cover and simmer 20 to 25 minutes, checking often and adding more tomato juice as necessary.

ENJOY!!!

Answer 6

My family eats them with eggs. It's really good. You just squeeze the chorizo out of the casing into a frying pan and cook it until it's almost done. Then you mix in eggs and scramble it. You can add cheese if you want . We make tacos with them- corn or flour, it doesn't matter.

Answer 7

Open trash can, place chorizo in bottom. Return to market and buy bratwurst. You'll never buy chorizo in the states like you've tasted in Spain.

Answer 8

It is great on the grill, like a hot dog. You can also cut it up and cook it to have with your eggs in the morning. It is also really good pan fried with some red beans.

Answer 9

i use it in my spanish bean soup and I happen to have the recipe for the soup . If you would like it then please email me . good luck and god bless.