FRIED CHORIZO WITH GARLIC
Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.
Provided by bluemoon downunder
Categories Pork
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper.
- Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
- Heat the olive oil in the same pan; cook the sausage slices, garlic, Italian herbs and red pepper flakes (if using) until they are heated through and serve the sausage slices on toothpicks, sprinkled with the fresh parsley, as part of an antipasto platter.
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noreen zafar
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Tayyab Chand
[email protected]This recipe is just okay. It's not bad, but it's not great either.
MD. Raisul Islam Sagor
[email protected]I tried this recipe and it was a disaster. The chorizo was burnt and the garlic was raw.
YouTube Sisters
[email protected]This recipe is missing some important ingredients. It doesn't say how much chorizo to use, or what kind of oil to cook it in.
Violet Botha
[email protected]I'm not sure about this recipe. It seems like it would be too spicy for me.
mun billa
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Michael Watson
[email protected]I can't wait to try this recipe! It looks so good.
Christopher dominion
[email protected]This is a great recipe for a quick and easy weeknight meal.
Jaheime
[email protected]I love this recipe! It's so simple, but the flavors are amazing.
Lacey English
[email protected]This was my first time cooking chorizo, and it turned out great! I'm so glad I tried this recipe.
Sherlyn Cope
[email protected]I'm not a big fan of chorizo, but this recipe changed my mind. It's so flavorful and delicious.
Qaswer Abbas
[email protected]This recipe is so easy to follow, and the results are amazing. I'll definitely be making it again.
Mughees Ahmad
[email protected]I made this dish last night and it was a hit! My family loved it.
Ash Ryan
[email protected]This is the best chorizo recipe I've ever tried! The garlic and paprika give it so much flavor, and the chorizo is cooked to perfection.