3 ways with: Chorizo

4
This magnificent sausage gets the Gobbler treatment

Poached eggs with chorizo hash

Everyone likes a bit of the old sausage. Here in Britain, we do them in the same grey, bangerish way we do most things. In France they do them in the hundreds – obviously. In Germany they do big fat peppery fellas you can slap in a sandwich; or long, thin, slippery varieties called Bratwurst or Frankfurter. But it’s the fantastic chorizo – beloved of Spain, Portugal, Brazil, Goa, The Dominican Republic and The Philippines – that gets our vote.

Delicious to gnaw, pop in a sandwich or toss on a pizza – the chorizo sausage comes in endless shapes, sizes and states of cooked-ness, each with something different to offer. But as far as these recipes go, a spot of the common, cured Iberico variety is all you need.

Dirty rice
Deliciously spicy aromatic rice, with salty chunks of pork

Poached eggs with chorizo hash
Big, simple breakfast business

Fish and chorizo stew
The chorizo provides the flavour in this spicy fish stew

Comments

Uncle Chris - 12th September 2009, 9:13am

Try this thrifty take on a traditional Valencian paella which substitutes chicken for the traditional rabbit (which you could use and save even more dosh by catching your own, or use the more popular and by far the easier road kill). Cut the meat up small (about 750 gramms)and in as wide a pan as you can beg,steal or borrow fry it in a little oil, remove it from the pan and replace with a chopped onion, cook until it is very brown but not burnt, chuck in the flesh of 3 toms (remove the seeds and use a grater to take the flesh off, leaving the skins behind) put the meat back in and stir to coat with the “sofregit” ( you’re already much more sofisticated than you thought and on your way to becoming a food snob) add 1.12 litres hot stock and stir in a drained tin of white beans of your choice (I use haricots) and 500gramms short grain rice. Stir in the chorizo (I use 2 of the dry, small sausage size ones, sliced quite thin) add s+p to taste and cook WITHOUT STIRRING over a medium-high heat for 20-25 mins until you can SEE that there’s no bubbling going on and HEAR a slight dry crackling. Turn off the heat and relax for 10-30 mins as this dish is better when its cooled down a bit. Hopefully a nice caremelised crust will have formed on the bottom and side of the pan which should be scraped off and stirred in to distribute evenly. These quantities make at least 6 portions and I like it micro’d out of the fridge a couple of days later.

Chris_P - 13th September 2009, 11:50am

Its Sunday. Its Chorizo day.

As promised made the Poached eggs with chorizo hash this morning.

Really loved it guys. The best thing abut it - only 15 mins to prep!

Give me more Thrifty Gobbler!