Chorizo is a spiced pork sausage typical of Spanish cuisine. It can be cooked inside its casing to be eaten on its own, added to other dishes or served sliced in a sandwich after being cooked. If you are looking for some suggestions for cooking your chorizo in a pan, on the barbecue or with the grill of the oven you are in the right place. Read the article and you will also discover different ways to serve it on the table.
Ingrediants
For 5 servings
- 5 Chorizo sausages
- 125 ml of water
Steps
Method 1 of 4: Part 1: Pan-fried
Step 1. Grease a pan with a diameter of about 25 cm
Put it on medium-high heat.
Step 2. Add the sausage
Don't wait for the pan to get too hot.
- Alternatively, you can add the sausage and then turn on the flame.
- If the pan is excessively hot by the time you add the chorizo, you risk burning it on one side.
Step 3. Cook the chorizo for 5 minutes
The sausages should begin to brown.
Turn them frequently, using kitchen tongs, to prevent them from darkening too much on one side. Both sides should achieve the same shade of color
Step 4. Reduce heat and add water
Lower the heat to medium-low heat and pour the water into the pan.
Incorporate the water gently to prevent splashing. Keep your face and any uncovered patches of skin away from the pan to avoid burning yourself with the oil or steam that will build up
Step 5. Cover the pan and finish cooking
Cover the pan and simmer for 12 minutes.
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When cooked, the chorizo will be a nice brown color over the entire surface.
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Check the internal temperature by piercing the meat, at the thickest point, with a special thermometer. When cooked, the temperature should be at least 71 ° C.
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Method 2 of 4: Second part: at the barbecue
Step 1. Grease the grill if you wish
Use seed oil or, alternatively, cover the grill with aluminum foil.
- The aluminum will allow you to keep your barbecue clean, but the visual appearance will not be the best as the traditional grill markings will be missing. If you decide to use aluminum, make holes in the paper with a fork to allow the heat to pass through.
- Greasing the grill with seed oil will help prevent the risk of your sausages sticking too tightly.
Step 2. Preheat the grill
Whether your barbecue is gas or charcoal you will need to heat it up before you start cooking.
- Preheat the gas barbecue to low to medium heat.
- If your barbecue is charcoal, create a small pile of charcoal and spread it across the bottom of the barbecue. After turning it on, wait for a thin layer of white ash to form on the surface.
- Do not use intense heat. High heat will burn the chorizo on the outside while it will still be cold and raw inside.
Step 3. Place the chorizo on the grill and cook it
Close the barbecue with the lid and wait 15 - 20 minutes or until your sausages are colored and cooked evenly.
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Turn the chorizo frequently with kitchen tongs. In this way the cooking will be homogeneous.
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Closing the lid will prevent sudden flare-ups because it will limit the amount of oxygen present.
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When cooked, the internal temperature of the chorizo should have reached 71 ° C. Check this by sticking a special thermometer into the meat, at the thickest point.
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Method 3 of 4: Part Three: Grilling in the oven
Step 1. Preheat the grill
Wait 5 - 10 minutes for the grill to reach the ideal temperature.
Most grills do not allow you to set the temperature. If yours has this added feature set it to high heat
Step 2. Arrange the sausages on a roasting pan with a wire rack
Leave enough space between them to allow even cooking.
- There is no need to grease the pan or cover it with aluminum foil. The grill, positioned on the pan, will prevent the sausages from coming into contact with the cooking liquids. Do not cover the grill and let the fat from the meat drain out and slide to the bottom of the pan.
- If you don't have a grill to place on the pan, cover it with aluminum foil, but know that the result will not be what you want. If you use aluminum do not lose sight of your sausages and make sure that the steam is not excessive and that the fat does not reach too high temperatures.
Step 3. Place the pan with the grill in the oven
Place it at a distance of about 18 - 23 cm from the upper coil.
Remember that when your grill is in operation only the upper coil of the oven will be active
Step 4. Cook for 11 - 12 minutes
The chorizo, at the end of cooking, must have reached a good brown color and the internal temperature of the sausage must be at least 71 ° C.
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To cook the sausages evenly, turn them with the help of tongs every 4 minutes.
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Check the internal temperature by sticking a special thermometer into the meat, at the thickest point.
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Method 4 of 4: Part Four: Variants
Step 1. Add the chorizo to the paella
Cut it into small pieces and add it to the paella just before the end of cooking.
Paella is a traditional Spanish dish consisting of rice and a variety of other finely chopped ingredients. Vegetables, legumes and even snails can be added to paella. The spicy aroma of the chorizo blends perfectly with the other typical flavors of paella, especially with the non-traditional one
Step 2. Add the chorizo to the eggs
Sauté it in a pan by breaking it into coarse chunks as you cook it, then add it to scrambled eggs, an omelette or omelette.
Add diced tomatoes and peppers and a few pieces of Serrano ham to the chorizo and eggs
Step 3. Add chorizo chunks to your favorite recipe to give it a Spanish twist
The chopped and stir-fried chorizo is also excellent added to a lentil soup, a dish based on beans or peas. Try it also in all those recipes that include the addition of a more classic sausage.
Step 4. Saute the sliced chorizo in apple cider
Like all pork-based preparations, it goes perfectly with this fruit.
Slice the chorizo and fry it in oil until crisp. Add a splash of cider to the pan and simmer until the liquid has a thick syrup-like consistency
Step 5. Give your chorizo a good red wine aroma
Cut the sausages in half or thirds and cook them over low heat in red wine for several minutes.
