I'm pretty sure that the standard Spanish packet Chorizo (above) is available worldwide, but I'm not quite so sure about these ones below.
They are also Chorizo sausages, but designed for frying or BBQ-ing.
Personally I prefer to fry them as they produce a LOT of oil, and on the BBQ that means big flames.
They are spicy but not overly hot, with that delicious flavour of smoked Paprika. These ones above we ate a couple of nights ago with some maize enriched Taboulé.
If you find them in your local shop (and haven't tried them), buy some! They will make your summers even more summery. Delicious.
37 comments:
What a lovely idea. I must try this for my husband; he doesn't like maize but if I mix it with anything spicy or smoked flavour I am certain he will enjoy it. Unfortunately I cannot eat spiced, I used to like spiced sausages on pizza.
Greetings Maria x
http://lovelygreyday.blogspot.co.uk/2013/02/spendiferous-spanish-stew.html This Nigella recipe that I wrote about it lovely but you must remember to leave the lid off to let the sauce achieve its unctiousness. x
My photo isn't the best, but it looked really nice; bejewelled! A few pomegranate seeds would be good too.
Spuds, chorizo, and wine; how could that not be good. Chroizo adds wonderful flavour to so many recipes. These ones are chorizo style 'bangers'.
Chorizo is definitely a thing of beauty despite (or because of) the massive fat content, but it was only a year ago that I discovered how wonderfully it goes with seafood. Better late than never I guess.
The oil that comes out of these when frying is extraordinary. Better out than in; although now we're being told differently!
I buy a tortilla with chorizo - ideal for anyone who doesn't like anything too spicy.
We can get those Chorizo sausages in many guises Cro .... big ones, mini ones, exta spicy, mild etc, etc !! They add so much flavour to so many dishes and aren't used nearly enough ...... a bit like anchovies ..... not only can they be used in their own right but just as a flavouring.
.... and as someone who loves pasta as much as I do, you would probably like Jamie Oliver's Chorizo Carbonara !!!! XXXX
Chorizo comes in many forms, and these are one of my favourites. It's very rare that there isn't some type of Chroizo in the fridge.
Chorizo adds a bit of zing to almost everything.
I use plenty of the original Chorizo in various things from soup to (and don't tell an Italian) bolognese sauces. I shall see if I can get the BBQ type.
I also make a type of 'Bolognese' sauce with Chorizo; and very good it is too!
We've got the fresh (although they are in the freezer) and the salami from our own piggies. Delish !
I might buy a load of these for the freezer, they're far better than other ones we've had.
I'll have to try grilling Chorizo. The Taboulé looks crazy good and caught my eye. I wouldn't mind the recipe for that.
Hmmm, I haven't tried chorizo yet but maybe it's time.
You've reminded me that I recently used the last chorizo I had in my freezer. It's definitely time to restock. I can find quite a variety of chorizo sizes and origins in my market. Some are from Europe and some are from Brooklyn. All delicious in many recipes.
Thank you for the reminder and recipe idea.
Prepared Couscous or Bulgar wheat, red onion chopped, tomato chopped, mint chopped, olive oil, lemon juice. S & P, and a sprinkling of maize. Combine all ingredients to your own taste.
Shame on you Amy. Of course you may not like it.
We always have some type of Chorizo in the fridge; I find it very useful.
My husband is Spanish so we always have chorizo around. Have you tried baking it in the oven with potatoes? We had that in Spain, loved it, and now I make it too.
Thanks!
I make a similar couscous salad and add chopped red peppers and basil instead of mint. I am intrigued that you say maize, where I would say corn or possibly sweet corn. To me, maize is the generic term for all varieties of this grain, which includes sweet corn, popcorn, flour corn and others. Sweet corn is the only one that is harvested when immature; the others are all picked when the kernels are dry.
A still life Chirozo with Knife
Oil on board
Dimensions variable
Painted quickly before someone ate it!
I like Chirozo. Our grocery store here in North Georgia carries them, in little four packs. I like to cut them up, fry them, then put them in the crock pot with chili. You are right about the grease, and frying them first I can drain it off and put it on the dog food.
I love chirozo, I greta sandwich I take to work is with homous and chirozo although I used to get soem stick off the other lads but it beats ham everyday!
No, I've never tried that. It sounds good.
The word 'maize' is used here for both the agricultural crop, and the stuff we buy in tins. I think in the UK they would call it sweet corn.
I was telling a friend about my huge red cabbages recently, and she said 'Oh, you must paint them'. No!
But not by me.
Dogs can eat lots of fat with no ill effects, but I think mine might complain if I gave him all that spicy fat. I might try him with a small amount; better than throwing it away.
Humous and chorizo sound like a great combination!
Also in Italy it is called "maize". I don't even think there is an Italian word for the tinned sweet corn, but then I may be wrong.
I hope you (and Harry) read this as it is yesterday's post. PLEASE don't feed your dogs unnecessary or extra fat. My beautiful girl had two life threatening (and extremely expensive) bouts of pancreatitis. One of the causes can be a high fat diet (though in her case, we believe it was due to medication she had been prescribed). She was in great pain and it was awful to watch. She survived those bouts (though she's now no longer with me) but it was touch and go. I expect her diet contributed too.
...and I believe that dogs don't have the same receptors as us so don't 'taste' chilli and other spices the way we do. I remember when I lived in Malaysia for a bit that dogs were fed leftover hot curries without batting an eyelid.
Looks and sounds delicious. We love sliced, fried chorizo in any kind of salad.
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