Cooking with Chorizo

Our friend Cherie Scott, of the blog Mumbai to Maine, has been working with some of our products lately. Keep an eye on our blog for the results. When she shared these photos of a simple brunch she threw together with our chorizo, and we thought it was time to mention how tasty and versatile this sausage is. We have some ideas for enjoying it below.  Leave a comment and let us know how you like to eat chorizo.

Cherie Scott Chorizo Raw - Copy
Cherie chopped the paprika-red chorizo.

 

Cherie Scott Chorizo in the Pan with chili oil - Copy
And sauteed it in cayenne/chili oil for added kick!

 

Cherie Scott Chorizo w eggs - Copy
Farm eggs broken over the chorizo are accented with cilantro.

 

More Ideas for Chorizo

Top-notch Tapas… Sliced chorizo is a traditional tapas plate. You can bring out the flavor by pan-frying the links with a little sherry vinegar before slicing or stuffing chunks of sausage into jarred sweet red peppers, like piquillos.

Bubbling Brew… Chorizo holds up well when simmered in flavorful liquid. Chorizo stewed in Spanish red wine is delicious and traditional but cooking the sausage in apple cider is just as tasty and adds a mellow sweetness that pairs well with the smoky, spice. Serve the stewed links with rice or potatoes as a hearty dinner.

Tortilla Espagnola… Spanish tortillas are delicious and satisfying anytime of day. Cook starchy potatoes, chorizo and onion in a cast-iron skillet with olive oil until soft then add whisked eggs and finish in the oven. Serve for breakfast or brunch as-is or with a green salad for lunch or light supper.

Charred and Sliced… Fire-grilling chorizo adds “snap” and layered smoky flavor. Grill until charred and crisp then slice for an easy appetizer.

Make Seafood Sing… Chorizo adds fire & spice to your favorite fish and shellfish recipes. “Scale” firm white fish, like cod or halibut, by covering with slightly overlapping, paper-thin slices of chorizo before pan-roasting. Add diced chorizo to steamed mussels or clams for smoky broth with a piquant hit.

Super Skewers… Thread chunks of chorizo onto bamboo skewers with shrimp, pork or chicken then grill for a quick and tasty summer meal.

Spanish Breakfast… Chorizo is delicious with eggs. Pan-fry cubes of potato with bell peppers, onion and diced chorizo then top with a soft poached egg for a hearty Rioja-style hash.

Feast for the Senses… Chorizo is a must-have for Spanish Paella, the heavenly mélange of chicken, sausage, shellfish and saffron scented rice.

Satisfying Soups… Hearty chorizo-studded soups and stews are the perfect antidote to winter’s chill. Although traditionally used in Galician bean soup and Portuguese caldo verde, hunks of chorizo are wonderful added to many different kinds of soup – from corn chowder to lentil, split pea to red pepper bisque.

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