Chorizo hails from Latin America and is a pork filled sausage with smoky, full-bodied spices evocative of the Andalusian hills.
Chorizo comes in Spanish, Portuguese and Mexican versions, most are very spicy which is largely due to the paprika and gives the sausage it’s reddish colour. Chorizos can also be eaten cold or hot, particularly char-grilled on a BBQ or pan fried.
If you’re like me and prefer the charred effect, slice the sausages prior to cooking so more surfaces are rendered, ensuring a full crispy effect. This technique can also be used if including in a soup, risotto or served on a bed of mashed cauliflower as seen in the main image.
- 1 x good quality, chorizo
- Handful of fresh parsley
- Add chorizo cut-sides down in a hot, non-stick fry pan.
- Render off excess fat being careful to watch the smoking from the oil.
- As each side chars, flip over and repeat until cooked till your liking.
- Set aside on paper towel to drain and cover with fresh, torn parsley.
Serve with goats cheese, pomegranates, rocket or chop up and use as a topping in soups or rice or pasta dishes.