Content

• Ingredients
• To step
• Method 1 of 4: Baking
• Method 2 of 4: Grilling
• Method 3 of 4: Roast
• Method 4 of 4: Variations
• Necessities

Spicy. Spicy. Mighty. Chorizo ​​is Spanish pork sausage that is very popular in South America. You can prepare the meat in many ways. For example, you can use it to spice up a dish, but you can also just eat it on bread or throw it on a pizza. However, chorizo ​​is at its best when you bake, roast or grill it!

Ingredients

For 5 servings

• 5 chorizo ​​sausages
• 1/2 cup (125 ml) of water

To step

Method 1 of 4: Baking

1. Pour some butter or oil into a frying pan and let it melt or get warm.
2. Place the chorizo ​​in the pan. It is wise to do this if the pan is not too hot yet.
   • You can also put the chorizo ​​in the pan first and put it on the stove afterwards.
   • If you put the chorizo ​​in a pan that is too hot, chances are that the meat will burn.
3. Bake the chorizo ​​for about 5 minutes. The sausages should have a nice brown layer.
   • Turn the meat regularly with tongs. All sides of the sausage should brown approximately equally.
4. Turn the gas down slightly and add water (125 ml) to the pan.
   • Carefully pour the water into the pan to avoid splashing. Make sure you keep some distance from the pan so you don't burn yourself.
5. Cover the pan and let the sausage simmer for about 12 minutes.
   • The chorizo ​​should now be nicely browned.
   • Check whether the sausage is cooked by checking the temperature or by cutting a sausage. If you are using a thermometer, insert it into the thickest sausage and see if it indicates at least 70 degrees.

Method 2 of 4: Grilling

1. Cover the grill. If necessary, oil the grill or use aluminum foil to prevent the meat from sticking.
   • While aluminum foil saves you a lot of cleaning, it also makes grilling take longer. You can also poke a few holes in the foil so that the heat absorbs better into the meat.
   • You can also coat the grill with a layer of oil.
2. Let the grill heat up. Whatever grill or barbecue you use, make sure it gets moderately warm.
   • Make sure the grill is not too hot to avoid burns.
   • If you use a coal barbecue, put a thin layer of coal on the bottom. Light the barbecue and wait until the flames have reduced a little before preparing the meat.
   • If the barbecue is too hot, the chorizo ​​will burn on the outside, but the inside will barely cook.
3. Place the chorizo ​​on the grill. If necessary, close the lid and fry the sausage for about 15 to 20 minutes.
   • Turn the chorizo ​​regularly. This way the sausage is cooked right away.
   • By putting the lid on the barbecue, you prevent the flames from flaring up regularly.
   • When the chorizo ​​is ready, it should be about 70 degrees inside. You can check this by using a meat thermometer.

Method 3 of 4: Roast

1. Preheat the oven. Allow 5 to 10 minutes for the oven to reach the correct temperature.
   • Most ovens only have one roasting setting, but in some cases you can set the temperature. If that is the case with you, choose an average temperature.
2. Place the chorizo ​​sausages in a pan or on a baking tray. Give them space so that they cook evenly.
   • You do not have to grease the pan or baking tray with oil and it is better not to cover it with aluminum foil. To prevent your oven from getting very dirty, you can also place the sausage on a rack and place a baking tray under this rack.
3. Place the pan or baking tray in the oven. Make sure it is about 23 centimeters from the heat source.
   • In the roasting mode of ovens, all the heat comes from above.
4. Fry the chorizo ​​for 11 to 12 minutes. The sausage should now be nicely browned and inside about 70 degrees.
   • Turn the sausages every 4 minutes to create a nice brown layer all over.
   • Check the temperature by inserting a meat thermometer into the thickest sausage.

Method 4 of 4: Variations

1. Add chorizo ​​to paella. Cut the baked or roast sausage into small pieces and add them at the end of the cooking process.
   • Paella is a traditional Spanish dish consisting of rice and many other ingredients. You can think of vegetables and beans, but also snails. The kernel of the chorizo ​​goes perfectly with the other spices used in paella.
2. Add chorizo ​​to eggs. Fry pieces of chorizo ​​and add them to your scrambled eggs or omelette.
   • Tomatoes, bell pepper and Serrano ham can also be combined very well with chorizo ​​and eggs.
3. Add small pieces of chorizo ​​to your recipes to add some Spanish flair to dishes. You can do this with boiled sprouts, beans or peas, for example. You can also slice the sausage and use it on a pizza.
4. Fry slices of chorizo ​​in apple cider. Like other pork, you can combine chorizo ​​with apple.
   • Cut the chorizo ​​and fry the meat until it is nice and crispy. Add a little bit of apple cider to the pan and let it simmer until the cider turns into syrup.
5. Combine chorizo ​​with red wine. Cut the sausages into pieces and fry them in red wine.
   • Serve the chorizo ​​with red grapes.
6. Ready.

Necessities

• Oil or aluminum foil
• Baking pan
• Grill or barbecue
• Baking pan for the oven
• Tang
• Meat thermometer