What is a Chorizo?
The chorizo is a very famous sausage in Europe, mainly in Spain, where in addition to being elaborated traditional way is used to cook many other typical dishes. We will tell you how to cook chorizo and also the most varied ideas to innovate in the kitchen if you want to eat chorizo.
The fact is that it is spicy, salty and unctuous. Chorizo is a variety of sausage made from pork, which comes from Spain but is very popular in Latin America. The chorizo is incredibly versatile. It can create a good balance in the chorizo with potatoes, can give depth and a smoked flavour and can even be roasted on the grill and enjoyed alone. The chorizo is excellent cooked in a frying pan, grill or oven, as you like! So, learn how to cook chorizo step by step with us.
How to Cook Chorizo:
Makes 5 Servings
- 5 sausages
- 1/2 cup (125 ml) water
There are the following three methods by which you can cook the chorizo.
- Spray a 10-inch (25 cm) skillet with non-stick cooking spray. Put it on the stove and set the fire to medium high.
- Add the chorizo. It is best to do it quickly before the pan gets too hot.
- Otherwise, you can also wait until later to add the chorizo to the frying pan before lighting the fire.
- Adding the chorizo after the pan gets too hot will increase the chances of it burning only on one side.
- Cook the chorizo for 5 minutes. The joints should start to brown.
- Turn it frequently; using pliers, as frying the joints will prevent it from burning on one side. Both sides of each joint must be gilded equally.
- Reduce heat and add water. Reduce heat to medium-low and add ½ cup (125 ml) of water.
- Add water carefully to avoid splashing. Keep your face and any part of your skin unprotected away from the frying pan, since hot steam that will rise after adding water may cause minor burns.
- Cover and finish cooking. Cover the pan and simmer for 12 minutes.
- When you are done, all the chorizo will be brown.
- Check temperature using an instant meat temperature reader. Place it in the center of the thickest part of the union of the sausages. When finished, the temperature should be at least 70 ° C (160 ° F).
- Cover the grill, if desired. A grill can be covered with non-stick cooking spray or non-stick aluminium foil.
- Non-stick aluminium foil creates less mess, but the grill marks will not be as dark. If you use aluminium foil, drill several holes in the foil with a fork to allow heat to pass through it.
- The non-stick cooking spray is another good alternative to prevent joints from sticking too tightly to the grid.
- Preheat the grill. Regardless of whether you use coal or gas, the grill should be at a relatively low temperature.
- Preheat the gas grill to medium low.
- If you use a charcoal grill, create a small pile of charcoal and distribute it evenly around the bottom of the grill. After lighting the grill, let the flame burn until white ash forms on the embers.
- Do not use high heat. With an intense heat, you will scorch the chorizo, causing it to burn on the outside while it is still cold and little cooked inside.
- Put the chorizo on the grill and cook it. Close lid and broil joints for 12 to 20 minutes, or until golden brown and cooked.
- Frequently stir the sausages with a forceps. This will ensure that they cook evenly.
- Close the lid to avoid most flares. Fire will revive if too much oxygen is exposed.
- When finished, the chorizo must have an internal temperature of 70 ° C (160 ° F). Check temperature using an instant meat temperature reader. Place it in the center of the thickest part of one of the joints.
3- With the Oven Broiler:
- Preheat the oven. Allow the oven to reach the ideal temperature in about 5 to 10 minutes.
- Most ovens have one option, but some have the option of “high” and “low.” If the oven has both options, use the “high.”
- Put the sausages in a frying pan. Spread them evenly to make sure they cook evenly.
- You do not need to cover the pan with cooking spray and do not cover it with foil. A roasting pan has a metal shelf that is designed to hold the meat above it, preventing it from settling into its juice while it is heating. Therefore, you should not cover the shelf with anything that prevents the oil from dripping.
- If you do not have a roasting pan, you can use a baking sheet lined with foil, although this is far from ideal. If you do, watch the chorizo to see how it boils, making sure you do not see too much steam or any other sign that the fat in the sausage has overheated.
- Put the pan in the oven. Put the frying pan 18 to 23 cm (7 to 9 fleas) underneath the broiler, the heat source that is on the top of the oven.
- The grill in the oven only uses the above source to heat. The heat source below is not used.
- Cook for 11 to 12 minutes. The chorizo must be well gilded and the internal temperature must be at least 70 ° C (160 ° F).
- Turn the sausages back every 4 minutes using tongs to make sure they cook and brown evenly.
- Check temperature using an instant meat temperature reader. Place it in the center of the thicker union of the chorizo.
- Use the chorizo in paella. Add slices of cooked chorizo paella to finish the cooking process.
- The paella is a traditional Spanish dish consisting of rice and a variety of other small, finely chopped ingredients. These ingredients can range from vegetables and beans to snails. The spicy taste of chorizo goes well as an accompaniment with the other spices present in the paella, especially in the traditional mixed paella.
- Add chorizo to the eggs. Fry the chorizo by cutting it while you cook it before adding it to the scrambled eggs, frittatas and omelettes.
- Pica tomato, peppers and serrano ham to complement the flavour of the chorizo and eggs.
- Add chopped sausage to give your favourite recipes a touch of Spanish style. The fried and chopped chorizo can give a special touch to many lentil soups, beans dishes and cooked stews. It also goes well as a substitute in recipes for sausages requiring pans or pans.
- Fry slices of sausages in apple cider. As a product of pork, chorizo is complemented by the taste of apples.
- Cut the chorizo and fry in oil until crisp. Add a small amount of apple cider to the pan and cook over low heat until the contents of the cider thicken and become syrupy consistency.
- Mix the chorizo with the taste of the red wine. Cut joints into thirds or halves and simmer in red wine for several minutes.
- Serve the chorizo cooked in red wine with red grapes.
We are sure that till now you may be familiar with How to Cook Chorizo, right?