For another delicious chorizo appetizer, make these chorizo stuffed mushrooms next!
Olive oil: To sear the chorizo. Spanish-style chorizo sausages: Opt for the cured chorizo for this recipe. Traditional Spanish chorizo is not spicy, but often you can find spicy varieties in North America. Garlic: Mince cloves to add savory depth. Red wine: Adds a rich and complex flavor note to the glaze. Honey: Balances the spiciness of the chorizo and makes the glaze sticky and beautiful. Smoked paprika: Adds smokiness. Black pepper: For subtle heat.
Which type of chorizo to use
Chorizo is a type of sausage that originated in the Iberian Peninsula, however, it has since spread to other parts of the world and has been adapted in different ways, with regional variations influencing the ingredients and flavors. Let us elaborate as to which chorizo works best in this recipe. The two most common styles of chorizo you’re likely to find in your supermarket are Spanish chorizo sausage and Mexican chorizo. Spanish chorizo is denser and drier and works well to skewer on toothpicks. While the chorizo you find in Spain is not spicy, often in North America it can be quite spicy. The Mexican chorizo is usually sold raw, so it requires cooking prior to eating. It is often made with ground pork, but the protein can vary. Its seasoning usually includes a mixture of chili peppers, vinegar, and various spices. You could use Mexican chorizo in this recipe if you can’t find Spanish chorizo, just make sure that it is completely cooked before you serve it.
Chorizo Breakfast Casserole Chorizo Scrambled Eggs with cilantro pesto Chorizo Shakshuka (chorizo and eggs)
Start the evening off with a bang, with this chorizo appetizer:
Chorizo Stuffed Mushrooms
For the main course:
Chorizo Mac and Cheese Spicy Chorizo Bolognese Chorizo Jambalaya with Chicken
Did you make this?
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